Pasta Mexicali
8 oz Penne or Mostaccioli -OR Rotini, uncooked 16 oz Canned black beans -- rinsed and drained 16 oz Canned cannellini beans -- rinsed and drained 11 oz Canned yellow corn kernels
Ingredients
- 8ozpenne or mostaccioli
- 1/2c minced red bell pepper
- 1/4c chopped fresh cilantro
- 2tb -dried parsley
- 1/4c cider vinegar
- 1tb dijon mustard
- 2garlic cloves -- minced
- 11/2 ts ground cumin
Directions
- 1
8 oz Penne or Mostaccioli -OR Rotini, uncooked 16 oz Canned black beans -- rinsed and drained 16 oz Canned cannellini beans -- rinsed and dr
- 2
2 tb -Dried parsley 1/4 c Cider vinegar 1 tb Dijon mustard 2 Garlic cloves -- minced 1 1/2 ts Ground cumin 1/2 ts Cayenne pepper (optional)
- 3
In a large bowl, combine pasta, beans, corn, onion, bell pepper, cilantro and parsley
- 4
In a separate bowl, combine vinegar, Dijon mustard, garlic, cumin, cayenne and black pepper
- 5
Slowly whisk oil into vinegar mixture
- 6
Add vinegar mixture to pasta and stir well
- 7
Serve well chilled
- 8
Each serving provides: 424 Calories