Southwestern Macaroni Salad | Vegan Nook

Ingredients

• 4 cups uncooked macaroni
• 3 cups fresh or frozen corn, thawed
• 1 large red bell pepper, seeded and diced
• 1 large green bell pepper, seeded and diced
• 3 Roma tomatoes seeded and diced
• 3/4 cup vegan mayonnaise
• 1 16-ounce jar fire-roasted Mexican Chipotle Salsa or other salsa of choice
• juice of 1 lime
• 1 tablespoon chili powder
• 1/2 teaspoon each of salt and freshly ground black pepper