Pasta mexicali

Yield: 8 Servings

Measure 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 \N Garlic cloves; minced
1½ teaspoon Ground cumin
½ teaspoon Cayenne pepper (optional)
½ teaspoon Black pepper
¼ cup Vegetable oil

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)

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