2 cups cooked whole-wheat rotini pasta (1 cup dry)
1 15 oz. can organic black beans, drained and rinsed
1 15 oz organic sweetcorn, drained and rinsed
1/2 red bell pepper, diced (about 3/4 cup)
1 mango, peeled and diced
1/2 cup medium salsa
1/4 cup olive oil
1-2 tsp Cajun seasoning (or to taste)
juice from 1 lime (about 2 Tbs lime juice)
handful of fresh cilantro leaves
salt to taste

Combine all ingredient and chill. Serve with tortilla chips if desired.

Hummus:

1 15 oz can organic chickpeas, drained
3 Tbs lemon juice
2 Tbs olive oil
1 tsp salt (use less if using non-organic chickpeas)
2 cloves garlic, minced
1 tsp Mediterranean herb seasoning (see note)

Combine all ingredients in a food processor and blend until smooth. Spoon into a bowl.

Sauteed Red Peppers:

1/2 red bell pepper, chopped
1 tsp olive oil
salt and ground black pepper, to taste

Place ingredients in a skillet and sauté until tender. Let cool.

Assembly:

Make a well in the center of the hummus. Pour about a teaspoon of olive oil in the center. Spoon the sauteed peppers into the well. Garnish with parsley if desired. Serve fresh or refrigerate.

-Note-

If I don’t have Mediterranean herb seasoning, I simply add sprinkles of chili powder, onion powder, cumin, and dried parsley to taste.