Pasta Mexicali

Lots of beans here, a good source of fiber and protein, excellent for vegetarians and vegans.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 8  ounces penne or 8  ounces mostaccioli pasta or 8  ounces rotini pasta, uncooked
• 1 (16 ounce) can black beans, rinsed and drained
• 1 (16 ounce) can cannellini beans, rinsed and drained
• 1 (11 ounce) can 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  tablespoons dried parsley
• 1⁄4 cup cider vinegar
• 1  tablespoon Dijon mustard
• 2  cloves garlic, minced
• 1 1⁄2 teaspoons ground cumin
• 1⁄2 teaspoon cayenne pepper (optional)
• 1⁄2 teaspoon black pepper
• 1⁄4 cup  vegetable oil

Directions

1. Prepare pasta according to package directions and 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.
6. Serve well-chilled.