Boil the gluten-free pasta according to package instructions. Drain and rinse under cold water.

In a bowl, mix together the black beans, corn, diced onions, and chopped bell pepper.

In another bowl, whisk together the southwest seasoning, pressed garlic, and vegenaise until smooth.

In a mixing bowl, combine the cooled pasta with the veggie mixture. Pour the dressing over and toss gently.

Optional: Garnish with fresh cilantro before serving.