• 1 lb gluten free brown rice and quinoa fusilli pasta
• 1 (15 ounce) can sweet corn
• 1 (15 ounce) can black beans
• 2 large orange bell peppers seeded and chopped
• 1 medium red onion diced
• 5 medium Roma tomatoes chopped

Chipotle Ranch Dressing

• ¾ cup raw cashews
• 2 tbsp freshly squeezed lemon juice or lime juice
• 1 + 2 tsp sauce chipotle pepper in adobo sauce
• 1 tbsp chili powder
• ¾ tsp onion powder
• 2 tsp minced garlic
• 2 tbsp freshly chopped dill
• 1 tsp fine sea salt or to taste
• 1 cup unsweetened almond milk to thin as needed

Garnish

• 1 large ripe avocado pitted, fleshed and chopped
• ½ cup roughly chopped cilantro
• 2 tbsp lime juice from about 2 limes