Mexican Chicken Pasta Salad

Ingredients:

• 1lb dried pasta, penne or medium shells
• 2 cups cooked chicken, cubed or shredded
• 1 15 oz can of black beans, drained and rinsed
• 2 cups of frozen corn kernals, thawed
• 1 cup grape tomatoes, cut in half if needed
• 1 bell pepper cut into bite size pieces

Dressing:

• 1/2 cup of mayonaise
• 1/2 of low fat sour cream
• juice of one lime
• 1/4 cup cilantro
• 2 cloves of garlic
• salt and pepper to taste
• jalapeno hot sauce (optional)

Directions:

1. Cook pasta according the package's instructions. Drain and rinse pasta under cold water.
2. In a blender mix together all the ingrdients for the dressing until smooth.
3. In a large bowl toss the pasta, chicken, and all the beans and vegetables together.
4. Add 1/2 the dressing and mix well. Add more dressing a couple of tablespoons at a time until
5. the salad is well coated but not swimming in dressing.
6. Leftover dressing can be stored in an airtight container in the frig for up to three days. It is great on a salad or as a dip.