Pasta mexicali

 
                               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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