30 min (Quick)
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Bring a large pot of salted water to a boil. Cook the farfalle until just tender. Drain and rinse with cold water. Pat dry with paper towels and transfer to a large bowl.
To make the dressing: Whisk together the dressing ingredients.
Add the corn, black beans, mango, red onion, green pepper and cilantro to the pasta. Add the dressing and toss gently. Taste for seasoning, adding salt and pepper if necessary.
If making ahead and storing in the refrigerator, remove the salad from the fridge at least 30 minutes before serving, if possible.