Southwest Pasta Salad

Dressing:
6 Tbsp. fresh lime juice (about 3 small, juicy limes)
1/2 cup white wine or rice vinegar
4-5 cloves garlic, coarsely chopped
1-1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. coriander
1/2 tsp. kosher salt
2 tsp. sugar
3/4 cup canola oil
1/2 cup coarsely chopped cilantro

Process lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender until smooth.  With the blender running on slow speed, add oil in a steady stream until incorporated.  Turn off blender and add cilantro.  Pulse 5-6 more times until cilantro is finely chopped.

Salad:
zest from 2 limes
1/2 lb. bow tie pasta, cooked and cooled
1 (14 oz) can black beans, rinsed and drained
2 roma tomatoes, diced, or about 3/4 cup halved cherry tomatoes
1 large red, yellow or orange bell pepper, seeded and diced
1/2 cup sliced green onions
1/2 cup frozen corn
16 oz. diced cooked chicken, optional
salt and pepper to taste
1/2 cup queso fresco, cotija, pepper jack or monterey jack cheese (I used pepper jack)

Place all ingredients except cheese in a large salad bowl; toss with dressing to coat evenly.  Chill 1 hour before serving (if possible).  Sprinkle with cheese right before serving.  Makes 6-8 servings.  (Recipe from Our Best Bites).