6 ounces uncooked mini farfalle
2 cups plain yogurt, divided
1/4 cup fresh lime juice, divided
Salt and pepper to taste
1 1/2 cups prepared salsa
1/2 cup cilantro, finely chopped
1 can (15 ounces) black beans, drained and rinsed
2 cups corn*
6 ounces Wisconsin monterey jack cheese, cut into matchsticks
1 avocado, diced
Cook pasta according to package directions; rinse in cold water and drain.
Combine 1 cup yogurt and 2 tablespoons lime juice. Season with salt and pepper; set aside.
Whisk the remaining yogurt, lime juice, salsa and cilantro in a large bowl. Add pasta, black beans, corn and monterey jack; toss gently. Season with salt and pepper. Chill until serving.
Sprinkle with avocado and dollop with reserved yogurt mixture when serving.
*Blanched fresh, thawed frozen or drained corn from a can work well in this recipe. Top with sliced chicken to make it an entrée.