Pasta mexicali
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Penne or Mostaccioli OR Rotini, uncooked |
| 16 | ounces | Canned black beans rinsed and drained |
| 16 | ounces | Canned cannellini beans rinsed and drained |
| 11 | ounces | Canned yellow corn kernels drained |
| 1 | cup | Chopped red onion |
| ½ | cup | Minced red bell pepper |
| ¼ | cup | Chopped fresh cilantro (or more, if desired) |
| ½ | cup | Chopped fresh parsley; OR.. Dried parsley |
| ¼ | cup | Cider vinegar |
| 1 | tablespoon | Dijon mustard |
| 2 | Garlic cloves; minced | |
| 1½ | teaspoon | Ground cumin |
| ½ | teaspoon | Cayenne pepper (optional) |
| ½ | teaspoon | Black pepper |
| ¼ | cup | Vegetable oil |
Directions
Prepare pasta according package directions; drain. In a large bowl, combine pasta, beans, corn, onion, bell pepper, cilantro and parsley.
In a separate bowl, combine vinegar, Dijon mustard, garlic, cumin, cayenne and black pepper. Slowly whisk oil into vinegar mixture. Add vinegar mixture to pasta and stir well. Serve well chilled.
Each serving provides: 424 Calories; 17.3 g Protein; 71 g Carbohydrates; 9 g Fat; 0 mg Cholesterol; 559 mg Sodium. Calories from Fat: 19%
Copyright National Pasta Association () (Reprinted with permission)