Pasta Mexicali Pasta Mexicali


Pasta Mexicali

8 oz pasta, uncooked

16 oz can black beans, drained

16 oz can white beans, drained

11 oz corn

1 c chopped red onion

1/2 c finely diced red bell pepper

1/4 c chopped fresh cilantro

1/2 c chopped fresh parsley

1/4 c cider vinegar

1 tablespoon Dijon mustard

2 cloves garlic, minced

1/2 teaspoon ground cumin

1 teaspoon cayenne

1/2 teaspoon black pepper

1/3 c oil


Cook pasta; drain.

In large bowl combine pasta, beans, corn, onion, bell pepper, cilantro, and parsley. In 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 cold.

8 servings

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