Ingredients

Marinade:
3 tablespoons lime juice
1/2 cup chopped onion
3 tablespoons brown sugar
3 tablespoons soy sauce
1 1/2 tablespoons Tabasco green pepper sauce
1 1/4 teaspoons red Tabasco pepper sauce
1/2 teaspoon red pepper flakes.
3/4 pound thinly sliced pork

Place pork in a zippered plastic bag. Add marinade mixture. Let stand at room temperature 30 minutes or in the refrigerator at least 2 hours, or overnight.

2 tablespoons oil
16 ounces rainbow twist pasta
1 (15-ounce) can black beans, drained
1 cup fresh or frozen corn
1/2 cup chopped red onion
1/2 cup oil
1/3 cup red wine vinegar
1 teaspoon Tabasco green pepper sauce
2 teaspoons sugar
Dash cumin
Dash chili powder
1/2 cup Parmesan cheese

Directions

Heat 2 tablespoons oil in large fry pan. Add undrained meat and fry until crisp and tender. Cook rainbow twists according to package directions. Drain and rinse in cool water. Add black beans, corn, and red onion. Mix together remaining ingredients except for Parmesan. Add dressing, salt and freshly ground black pepper to taste. Serve additional dressing on the side. Garnish with tomatoes and pepper rings if desired.