Pasta Mexicali

• 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

Preparation

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