Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and crisp-tender, about 5 minutes. Strain the beans, saving the water for the pasta. Rinse green beans under cold water to stop the cooking. Chop into ½” pieces. Place in a large bowl.

Cook the macaroni according to package directions to al dente. Drain, rinse under cold water to stop the cooking and add to the green beans. Mix in the black beans, garbanzos, tomatoes and cilantro. Reserve.

In a small bowl, whisk together the chipotles, lime juice, cumin and garlic. Then whisk in the vegetable oil. Stir into the reserved ingredients. Taste and adjust seasoning with salt and pepper.