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Santa Fe Smoked Chicken Pasta Salad


2 cloves garlic, finely minced
 1 Tablespoon dried oregano
1-1/2 teaspoon ground cumin
3/4 teaspoon red pepper flakes (caribe)
1/2 cup red wine vinegar
1 cup extra light virgin olive oil
1 cup canned black beans, rinsed
3/4 pound red pepper fusilli pasta (or regular if red pepper not, available)
3/4 pound smoked chicken, diced
1 cup green onions, diced
1 cup frozen corn, thawed and drained
2 Tablespoons cilantro, minced Fresh ground pepper to taste
3/4 cup cheddar cheese, shredded


In a large bowl, whisk together the garlic, oregano, cumin, red pepper flakes, vinegar and oil. Fold in the drained black beans and let marinate 8 hours.
Cook pasta, drain well and toss with the black beans and dressing. Let cool to room temperature. Fold in the smoked chicken, green onions, corn and cilantro. Season to taste with the pepper.
When ready to serve, spoon onto individual plates and top with the shredded cheddar.
Yield: 8 servings
Hint: This dish may be served warm or cold