By Vegan Richa

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5 to 6 oz pasta, elbows, fusilli or similar shape (use gluten-free if needed)

15 oz black beans, drained and rinsed (or 1.5 cups cooked)

1 cup chopped ripe tomatoes (or grape tomatoes)

¾ cup sweet corn (thawed if frozen, or 1 corn on the cob)

½ cup chopped green or red bell pepper (or add both)

½ cup chopped red onion

½ of hot green chile such as serrano (finely chopped)

¼ cup packed chopped cilantro (divided)

Salt and Black pepper to taste

⅓ cup black beans (from the salad ingredients above or from another can, drained)

¼ cup Non dairy yogurt

1 tsp ground cumin

½ tsp or more chipotle pepper ground or flakes

1 tsp garlic powder

½ tsp onion powder or flakes

½ tsp ground mustard

½ tsp paprika

¼ tsp turmeric (for color, optional)

½ tsp or more salt

2 tbsp nutritional yeast

2 tbsp pickled jalapeno (or use chopped jalapeno + ½ tsp vinegar)

1 to 2 Tbsp lime juice to taste

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1. Cook the pasta according to instructions. (Bring a large pot of water to a boil. Add salt and pasta and cook until cooked to preference. Drain, rinse with cold water and keep aside)

2. Make the dressing: Blend the black beans, non dairy yogurt with the rest of the ingredients. Add a few tablespoons water if needed. Taste and adjust salt, spice and tang. Blend until smooth and keep aside.

3. Toast the corn: if using frozen corn kernels, Heat a skillet over medium high heat. When hot add the the corn kernels and cook until they darken on one side, stir and cook another 2 mins. Grill the corn on the cob on a grill or over gas flame until most of the kernels have black spots. Cool for a few minutes, then shell the kernels using a knife and use.

4. In a large bowl, combine the pasta, remaining beans, corn, tomatoes, peppers, onions, half of the cilantro.

5. Add in the dressing and toss to combine. Taste and adjust salt and tang(lime juice). Garnish with cilantro and a very generous dash of black pepper. Serve at room temperature or Chill and serve.