Vegetarian Mexican Pasta Salad » Salads for Lunch

Ingredients

• 1 16 ounce box rotini pasta, cooked according to the package directions and rinsed in cold water
• 1 15 ounce can black beans, rinsed and drained
• 1 ½ cups frozen corn (thawed)
• 2 cups cherry tomatoes (halved)
• 1 ½ cups shredded cheddar cheese
• 2 avocados (diced)
• 1 yellow bell pepper (seeded and diced)
• ½ cup diced red onion
• ¼ cup chopped cilantro
• 1 cup sour cream
• 2 teaspoons honey
• 1 lime (juiced)
• 1 teaspoon white wine vinegar
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper (to taste)