Pasta Mexicali

Name: Pasta Mexicali
Ingredients: 8 ounces pasta, penne uncooked; 16 ounces black beans rinsed, drained; 16 ounces white kidney beans, canned canned, rinsed and drained, prefer cannellini; 11 ounces corn kernels, canned yellow, canned, drained; 1 cup red onion chopped; 1/2 cup sweet red bell peppers minced; 1/4 cup cilantro fresh, chopped; 1/2 cup parsley leaves chopped fresh; 1/4 cup apple cider vinegar; 1 tablespoon dijon mustard; 2 each garlic cloves minced; 1 1/2 teaspoons cumin ground; 1/2 teaspoon cayenne pepper; 1/2 teaspoon black pepper; 1/4 cup vegetable oil

15 ingredients

6 steps

Ingredients

8 ounces pasta, penne uncooked
16 ounces black beans rinsed, drained
16 ounces white kidney beans, canned canned, rinsed and drained, prefer cannellini
11 ounces corn kernels, canned yellow, canned, drained
1 cup red onion chopped
1/2 cup sweet red bell peppers minced
1/4 cup cilantro fresh, chopped
1/2 cup parsley leaves chopped fresh
1/4 cup apple cider vinegar
1 tablespoon dijon mustard
2 each garlic cloves minced
1 1/2 teaspoons cumin ground
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 cup vegetable oil

Directions

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.
6

Serve well chilled.