Pasta Mexicali

8 oz Penne or Mostaccioli

-OR Rotini, uncooked 16 oz Canned black beans

-- rinsed and drained 16 oz Canned cannellini beans

-- rinsed and drained 11 oz Canned yellow corn kernels

-- drained 1 c Chopped red onion

1/2 c Minced red bell pepper

1/4 c Chopped fresh cilantro

-(or more, if desired) 1/2 c Chopped fresh parsley -- OR..

2 tb -Dried parsley

1/4 c Cider vinegar

1 tb Dijon mustard

2 Garlic cloves -- minced

1 1/2 ts Ground cumin

1/2 ts Cayenne pepper (optional)

1/2 ts Black pepper

1/4 c 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. Each serving provides: 424 Calories; 17.3 g Protein; 71 g Carbohydrates; 9 g Fat; 0 mg Cholesterol; 559 mg

Sodium. Calories from Fat: 19% Copyright National Pasta Association (https://www.ilovepasta.org) (Reprinted with permission)