Pasta Mexicali
Yield
4 servingsPrep
15 minCook
15 minReady
150 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, penne
uncooked |
|
| 16 | ounces |
black beans
rinsed, drained |
|
| 16 | ounces |
white kidney beans, canned
canned, rinsed and drained, prefer cannellini |
|
| 11 | ounces |
corn kernels, canned
yellow, canned, drained |
|
| 1 | cup |
red onion
chopped |
|
| ½ | cup |
sweet red bell peppers
minced |
|
| ¼ | cup |
cilantro
fresh, chopped |
|
| ½ | cup |
parsley leaves
chopped fresh |
|
| ¼ | cup |
apple cider vinegar
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 ½ | teaspoons |
cumin
ground |
|
| ½ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, penne
uncooked |
|
| 462.4 | ml/g |
black beans
rinsed, drained |
|
| 462.4 | ml/g |
white kidney beans, canned
canned, rinsed and drained, prefer cannellini |
|
| 317.9 | ml/g |
corn kernels, canned
yellow, canned, drained |
|
| 237 | ml |
red onion
chopped |
|
| 118 | ml |
sweet red bell peppers
minced |
|
| 59 | ml |
cilantro
fresh, chopped |
|
| 118 | ml |
parsley leaves
chopped fresh |
|
| 59 | ml |
apple cider vinegar
|
|
| 15 | ml |
dijon mustard
|
|
| 2 | each |
garlic cloves
minced |
|
| 7.5 | ml |
cumin
ground |
|
| 2.5 | ml |
cayenne pepper
|
|
| 2.5 | ml |
black pepper
|
|
| 59 | ml |
vegetable oil
|
|
Directions
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.
