In a bowl, combine your Cork Kernels with Olive Oil and Salt/Pepper, to taste. Lay on a parchment lined baking tray in a single layer and roast in the oven for 10-12 minutes. Corn is ready when it is nicely browned, not burnt. Remove from oven.
Combine diced Sweet Potato, Olive Oil, Ground Coriander, Ground Cumin, Paprika and Salt/Pepper, to taste in a bowl. Mix to combine and transfer to a parchment lined baking sheet. Turn oven down to 180C/360F and roast Sweet Potatoes for 15-20 minutes or until golden and tender.
Meanwhile, cook your pasta according to directions on packaging. Once cooked, drain and place in a large salad bowl.
Toss Pasta with your Green Onions, drained Black Beans, halved Cherry Tomatoes, Avocado, Roasted Corn, Roasted Sweet Potato and Cilantro.
To make dressing, combine everything in a bowl and whisk well. Pour over Pasta Salad and toss to combine.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks. TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.