Cook the farfalle pasta according to package instructions.

Rinse the cooked pasta with cold water.

In a large bowl, combine the black beans, sweet corn, diced bell pepper, minced jalapeño, and chopped red onion.

Add the rinsed pasta to the vegetable and bean mixture.

In a small bowl, whisk together lime juice, olive oil, salt, and pepper.

Pour the dressing over the pasta salad and toss gently.

Fold in the chopped cilantro.

Taste and adjust seasoning if necessary.

Refrigerate for at least 30 minutes before serving.