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Pasta Mexicali

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Submitted by lh

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

150 min

Ingredients

8 231.2
OUNCES ML/G PASTA, PENNE
uncooked
16 462.4
OUNCES ML/G BLACK BEANS
rinsed, drained
16 462.4
OUNCES ML/G WHITE KIDNEY BEANS, CANNED
canned, rinsed and drained, prefer cannellini
11 317.9
OUNCES ML/G CORN KERNELS, CANNED
yellow, canned, drained
1 237
CUP ML RED ONION
chopped
½ 118
CUP ML SWEET RED BELL PEPPERS
minced
¼ 59
CUP ML CILANTRO
fresh, chopped
½ 118
CUP ML PARSLEY LEAVES
chopped fresh
¼ 59
1 15
TABLESPOON ML DIJON MUSTARD
2 2
EACH EACH GARLIC CLOVES
minced
1 ½ 7.5
TEASPOONS ML CUMIN
ground
½ 2.5
TEASPOON ML CAYENNE PEPPER
½ 2.5
TEASPOON ML BLACK PEPPER
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 472g (16.6 oz)
Amount per Serving
Calories 550 26% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 690mg 29%
Total Carbohydrate 28g 28%
Dietary Fiber 18g 72%
Sugars g
Protein 45g
Vitamin A 27% Vitamin C 72%
Calcium 19% Iron 49%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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