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
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.