PASTA MEXICALI

Pasta Mexicali image

Make and share this Pasta Mexicali recipe from Food.com.

Provided by Mirj2338

Categories Lunch/Snacks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 15

Previous Next

Ingredients

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

Steps:

Prepare pasta according to package directions and 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.

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #appetizers #lunch #main-dish #salads #side-dishes #beans #pasta #mexican #easy #potluck #dinner-party #kosher #picnic #vegetarian #dietary #low-sodium #low-cholesterol #low-saturated-fat #black-beans #healthy-2 #low-in-something #pasta-rice-and-grains #to-go