In a large bowl, combine tomatoes (with liquid), lime juice, oil, sea salt and umeboshi vinegar. Stir in drained beans, olives, parsley, cilantro, vinegar and black pepper. Mix thoroughly and set aside.
Boil pasta for 5 minutes. Place the corn and zucchini in the pot. Cook another 4 to 5 until pasta is tender but still chewy. Rinse under cold water and drain thoroughly.
Toss pasta with the corn and zucchini into the bean mixture. Mix thoroughly. Add more lime juice and sea salt, if desired. Serve room temperature or chill before serving.
9g fat (21% calories from fat),