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Chipotle Cheddar Pasta Salad

1 pd pasta
1 15 oz can black beans, rinsed and drained
1 15 oz can sweet corn, drained
1 C crumbled feta cheese
1 10 oz package fresh pico, drained
1 C chopped cilantro
1 C diced red pepper
1 C grated carrots
1 C diced cucumber, peeled and seeded
2 ripe avocados, diced
1 lime, halved
1/2 12 oz bottle Brianna's Chipotle Cheddar dressing

Cook pasta in slated water, according to package directions. Drain and run under cold water. Set aside.

Toss together beans, corn, feta and remaining salad ingredients. Squeeze 1/2 lime over the top and cut remaining 1/2 lime into wedges for serving. Add cooled pasta and toss with enough dressing to coat. Chill until ready to serve. Before serving, toss with more dressing, as desired. Serve with lime wedges.

(Also great with fresh corn charred on the grill and sliced off the cob).
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