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Ingredients 16 ounces whole wheat pasta (see Recipe Notes) 16 ounces cherry/grape tomatoes , halved or quartered 1 red bell pepper , deseeded & diced 1 small red onion , diced 1 cup finely chopped cilantro 1 14-ounce can black beans , drained & rinsed 2 cups fire-roasted corn (frozen is fine!) kosher salt & ground black pepper , to season for the Creamy Vegan Southwest Dressing: 1 cup water 1 cup raw cashews (unsalted) 1 lime , juiced 3 cloves garlic 23 chipotle peppers , packed in adobo sauce 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon kosher salt Instructions Boil the pasta: Bring a large pot of water to a boil
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This bonus chapter, along with the epilogue, will also be included in the final Volume 15, available on July 25
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