PASTA MEXICALLI

Makes: 8 Servings

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 11oz can yellow corn kernels, drained
1 cup red onion, chopped
½ cup diced bell pepper, finely diced
1/4- ½ cup fresh cilantro, chopped
½ cup fresh parsley, chopped or 2 tbsp dried parsley
1/4 cup cider vinegar
1 tbsp Dijon mustard
2 cloves garlic, minced
1 ½ tsp ground cumin
½ tsp cayenne pepper
½ tsp black pepper
1/4 cup vegetable oil

1. Prepare pasta according to 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 to vinegar mixture.
5. Add vinegar mixture to pasta and stir well.
6. Serve chilled.