Chicken-Pasta Salad

Ingredients

• 15 ounce black beans rinsed drained canned
• 0.5 cup carrots sliced
• 6 ounces chicken breast cubed cooked
• 2 teaspoons dijon mustard 
• 0.5 cup corn kernels fresh ( 1 ear)
• 0.5 cup green onions sliced
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon hot sauce 
• 3 tablespoons olive oil 
• 2 cups seashell pasta cooked uncooked ( 1 cup pasta)
• 0.5 cup peas green frozen thawed
• 1 cup bell pepper diced red
• 0.3 cup rice vinegar 
• 0.3 teaspoon salt 
• 1 cup baby squash shredded yellow ( 1 medium)

Equipment

• bowl
• whisk

Directions

1. Combine the first 9 ingredients in a large bowl.
2. Combine rice vinegar and remaining ingredients in a small bowl; stir well with a whisk.
3. Pour vinegar mixture over chicken mixture, and toss gently to coat.
4. Serve at room temperature or chilled.