Name: Pasta Mexicali
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 8 oz. Penne (Mostaccioli or Rotini, uncooked); 1 16- oz. can black beans (rinsed and drained); 1 16- oz. can cannellini beans (rinsed and drained); 1 11- oz. can yellow corn kernels (drained); 1 cup chopped red onion; 1/2 cup finely diced red bell pepper; 1/4-1/2 cup chopped fresh cilantro; 1/2 cup chopped fresh parsley or 2 tbsp. dried parsley; 1/4 cup Cider vinegar; 1 tbsp. Dijon mustard

Pasta Mexicali

Prep Time 10

Cook Time 15

Total Time 25

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Servings

Ingredients

8 oz. Penne Mostaccioli or Rotini, uncooked
1 16- oz. can black beans rinsed and drained
1 16- oz. can cannellini beans rinsed and drained
1 11- oz. can yellow corn kernels drained
1 cup chopped red onion
1/2 cup finely diced red bell pepper
1/4-1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley or 2 tbsp. dried parsley
1/4 cup Cider vinegar
1 tbsp. Dijon mustard

Instructions

Preparation

1 Prepare pasta according package directions; drain. 2 . In a large bowl, combine pasta, beans, corn, onion, bell pepper, cilantro and parsley. 3 In a separate bowl, combine vinegar, Dijon mustard, garlic, cumin, cayenne and black pepper. 4 Slowly whisk oil into vinegar mixture.5 . Add vinegar mixture to pasta and stir well. Serve well chilled.
Source: National Pasta Association