Southwestern Pasta Salad with Creamy Avocado Dressing

For the salad:

• 8 ounces pasta I used Rotini
• 1 15 oz can black beans, drained and rinsed
• 1 cup grape tomatoes
• 1/2 cup diced red bell pepper
• 1/2 cup diced orange or yellow bell pepper
• 1/2 cup diced red onion
• 1/2 cup sweet corn can use frozen corn
• 1 large avocado peeled, seeded, and diced
• salt and pepper to taste
• 1 lime for juicing over the salad
• 1/4 cup chopped cilantro

For the Creamy Avocado Dressing:

• 2 ripe avocados peeled and seeded
• 3 tablespoons plain greek yogurt
• 1/2 cup low-fat buttermilk
• 2 cloves garlic minced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped green onion
• 1 small jalapeño pepper chopped and seeds removed
• 2-3 tablespoons fresh lime juice
• 1/4 teaspoon ground cumin
• salt and ground black pepper to taste