Pasta Mexicali

Name: Pasta Mexicali
Yield: 8.0
Ingredients: 8.0 ounce Penne Or Mostaccioli Or Rotini Uncooked; 16.0 ounce Canned Black Beans Rinsed And Drained; 16.0 ounce Canned Cannellini Beans Rinsed And Drained; 11.0 ounce Canned Yellow Corn Kernels Drained; 1.0 cup Chopped Red Onion; 0.5 cup Minced Red Bell Pepper; 0.25 cup Chopped Fresh Cilantro; 0.5 cup Chopped Fresh Parsley; 2.0 tablespoon Dried Parsley; 0.25 cup Cider Vinegar; 1.0 tablespoon Dijon Mustard; 2.0 Garlic; 1.5 teaspoon Ground Cumin; 0.5 teaspoon Cayenne Pepper; 0.5 teaspoon Black Pepper; 0.25 cup Vegetable Oil

Pasta Mexicali — a community recipe on Potlikkr.

🍽 Serves 8.0

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Ingredients

8.0 oz Penne Or Mostaccioli Or Rotini Uncooked
16.0 oz Canned Black Beans Rinsed And Drained
16.0 oz Canned Cannellini Beans Rinsed And Drained
11.0 oz Canned Yellow Corn Kernels Drained

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Method (preview)

1
combine vinegar, Dijon mustard, garlic, cumin, cayenne
2
and black pepper. Slowly whisk oil into vinegar

mixture. Add vinegar mixture to pasta and stir well.

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