Zesty Southern Pasta and Bean Salad

2 cups small seashell pasta

⅓ cup Italian-style salad dressing

salt to taste

1 (15 ounce) can pinto beans

1 (15 ounce) can black beans

1 (15 ounce) can whole kernel corn, drained

3 tomatoes, chopped

1 ½ tablespoons ground cumin

½ tablespoon chili powder

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon dried red pepper flakes

salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well.

Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly.

Chill salad in refrigerator until ready to serve.