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.

National Pasta Assoc.