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Pasta Mexicali


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Pasta Mexicali


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Pasta Mexicali


  • Prep Time : 10 min
  • Cook Time : 15 min
  • Ready Time : 25 min


8 s


  • 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



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. Serve well chilled.

Source: National Pasta Association

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