Southwestern Pasta Salad with Creamy Avocado Dressing

For the salad:

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

For the Creamy Avocado Dressing:

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