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<blockquote data-quote="moreluck" data-source="post: 733291" data-attributes="member: 1246">Pasta Mexicali&nbsp;Serves 88 oz. Penne, Mostaccioli or Rotini, uncooked1 16-oz. Can black beans, rinsed and drained1 16-oz. Can cannellini beans, rinsed and drained1 11-oz. Can yellow corn kernels, drained1 cup chopped red onion1/2 cup finely diced red bell pepper1/4-1/2 cup chopped fresh cilantro1/2 cup chopped fresh parsley or 2 tbsp. Dried parsley1/4 cup cider vinegar1 tbsp. Dijon mustard2 cloves garlic, minced1 1/2 tsp. Ground cumin1/2 tsp. Cayenne pepper (optional)1/2 tsp. Black pepper1/4 cup vegetable oil&nbsp;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.</blockquote>

[QUOTE="moreluck, post: 733291, member: 1246"] [B]Pasta Mexicali[/B] [B]Serves 8[/B] 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. [/QUOTE]

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