Mexican Pasta Salad

8 ounces uncooked pasta
1 can (15 oz.) black beans
1 can (15 oz.) whole kernel corn
1 can (15 oz) garbanzo beans, drained
1/2 cup chopped fresh cilantro
1/2 – 1 bell pepper, chopped
2 cups grated cheese
1/2 cup sliced olives
1 1/2-2 cups salsa

Cook pasta according to package directions. Drain, rinse in cold water and drain well.

Drain and rinse black beans. Drain corn and garbanzo beans. Combine all ingredients in recipe, except salsa. Add about 1 cup salsa and mix. Refrigerate to blend flavors. Before serving, moisten to taste by stirring in up to 1 cup more salsa. Serve in a bowl lined with tortilla chips. Garnish with a dollop sour cream, salsa, and a sprig of cilantro.

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