Pasta Mexicali

* Exported from MasterCook *

PASTA MEXICALI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Low-Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Penne or Mostaccioli
-OR Rotini, uncooked
16 oz Canned black beans
-- rinsed and drained
16 oz Canned cannellini beans
-- rinsed and drained
11 oz Canned yellow corn kernels
-- drained
1 c Chopped red onion
1/2 c Minced red bell pepper
1/4 c Chopped fresh cilantro
-(or more, if desired)
1/2 c Chopped fresh parsley -- OR..
2 tb -Dried parsley
1/4 c Cider vinegar
1 tb Dijon mustard
2 Garlic cloves -- minced
1 1/2 ts Ground cumin
1/2 ts Cayenne pepper (optional)
1/2 ts Black pepper
1/4 c Vegetable oil

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.

Each serving provides: 424 Calories; 17.3 g Protein;
71 g Carbohydrates; 9 g Fat; 0 mg Cholesterol; 559 mg
Sodium. Calories from Fat: 19%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)



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