8ouncescorkscrew pastacooked in salted water according to package directions & drained
2(15-ounce) cans black beansdrained & rinsed
16ouncescherry or grape tomatoesquartered (OR about 2 extra-large tomatoes, seeded & chopped)
2fresh jalapeñosseeded, all membranes removed, & finely diced, optional
1/2cupfresh cilantro leaveschopped, plus additional for garnish
Make the dressing by whisking all of the ingredients together in a medium bowl until thoroughly incorporated, or shaking them in a jar with a tight-fitting lid. Set aside.
Place the cooked pasta and the rinsed black beans in a very large bowl. Thaw the corn by placing it in a colander and running it under warm water; drain well and add to bowl. Add the tomatoes, jalapeños, and cilantro to the bowl, and pour about two-thirds of the dressing over top. Gently mix all of the ingredients with a large spoon until well combined. Refrigerate for several hours to allow the flavors to blend. Just before serving, stir in the remainder of the dressing and garnish with additional cilantro, if desired.