Pasta Mexicali

Recipe Ingredients

8 oz	227g	Penne or mostaccioli - or rotini, uncooked
16 oz	454g	Canned black beans - - rinsed and drained
16 oz	454g	Canned cannellini beans - - rinsed and drained
11 oz	312g	Canned yellow corn kernels - - drained
1 cup	62g / 2.2oz	Chopped red onion
1/2 cup	46g / 1.6oz	Minced red bell pepper
1/4 cup	4g / 0.1oz	Chopped fresh cilantro - (or more, if desired
1/2 cup	73g / 2.6oz	Chopped fresh parsley - or..
2 tablespoons	30ml	- dried parsley
1/4 cup	59ml	Cider vinegar
1 tablespoon	15ml	Dijon mustard
2		Garlic cloves - minced
1 1/2 teaspoons	7.5ml	Ground cumin
1/2 teaspoon	2.5ml	Cayenne pepper - (optional)
1/2 teaspoon	2.5ml	Black pepper
1/4 cup	59ml	Vegetable oil

Recipe Instructions

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 (http://www.ilovepasta.org) (Reprinted with permission)

Source:
Molly Walsh

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