Get ready: with this salad, your next lunch will make people jealous!

1. Bring a large pot of water to a boil. Cook pasta according to package directions.
2. One minute before the pasta is done cooking, add the corn to the pan.
3. Drain pasta and corn, then rinse with cold water to stop food from cooking. Set aside.
4. While the pasta cooks, in a large bowl, combine the mayonnaise, water, chili powder and paprika.
5. Rinse and drain the beans, then add them to the bowl.
6. Halve the tomatoes, thinly slice the green onions, and dice the bell pepper.
7. Add the vegetables, pasta and corn to the large bowl and toss to coat well.
8. Garnish with fresh cilantro, if desired. Serve.

Keeps for 3 days in the refrigerator and does not freeze.

This recipe is courtesy of Geneviève O'Gleman.

Photo credit: Sylvie Li