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.