Pasta Mexicali

Pasta Mexicali Serves 8

8 oz. Penne, Mostaccioli or Rotini, uncooked
1 16-oz. can black beans, rinsed and drained
1 16-oz. can cannellini beans, rinsed and drained
1 11-oz. can yellow corn kernels, drained
1 cup chopped red onion
1/2 cup finely diced red bell pepper
1/4-1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley or 2 tbsp. dried parsley
1/4 cup cider vinegar
1 tbsp. Dijon mustard
2 cloves garlic, minced
1 1/2 tsp. ground cumin
1/2 tsp. cayenne pepper (optional)
1/2 tsp. black pepper
1/4 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

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