Begin by boiling a large pot of salted water. Add the rotini pasta and cook until al dente, about 8–10 minutes. Drain and rinse under cold water to stop cooking.

While the pasta cools, rinse black beans and corn in cold water to remove excess salt. Drain thoroughly.

Chop the bell peppers, red onion, halve the tomatoes, and chop cilantro. Set aside.

In a large mixing bowl, combine the cooled pasta, beans, corn, bell peppers, onion, tomatoes, and cilantro. Toss gently to combine.

Pour the dressing over the salad and fold gently to coat all ingredients.

Cover and let chill in the refrigerator for at least 1 hour before serving.