Southwestern Shell Pasta Salad Recipe

• 1 pound small shell pasta, cooked al dente, drained
• 1 15-ounce can black beans, rinsed & drained
• 1 1/2 cups frozen corn, thawed
• 1/2 cup chopped black olives
• 2 to 4 ounces canned diced green chilies, drained
• 6 to 8 green onions sliced w/green
• 1 cup chopped red bell pepper (can be part green bell pepper)
• 1 cup diced celery
• 1 cup chopped cilantro (more or less to taste)
• 1-2 jalapeno peppers, seeded & minced
• 1/3 cup olive oil or canola oil
• 1/4 cup red wine vinegar
• 3 tablespoons lime juice
• 1/3 cup mayonnaise
• Several dashes Tabasco (or sub equivalent heat of red pepper flakes)
• Salt and pepper to taste
• 3 medium avocados, peeled and cut in cubes (optional)

Directions