Layered Southwestern Pasta Salad

2 c elbow macaroni -- cooked

1/2 tsp oil

1/2 tsp cumin

1/2 tsp salt

15 ozs dark red kidney beans -- drained and washed

2 c frozen corn -- thawed

1/2 c bell peppers -- chopped

1/2 c onions -- chopped

3/4 c fat-free mayonnaise

1/2 c fat-free sour cream

1/2 c taco sauce

Prepare elbow macaroni according to package directions. Drain and rinse under cold water; drain again. Toss with oil, cumin, and salt. Layer macaroni, beans, corn, bell peppers, and onions. Place in a 9 x 13" pan. In a mixing bowl, combine mayonnaise, sour cream, and taco sauce. Spread mixture evenly over top of pasta, sealing to edge of bowl. Cover tightly and chill overnight.