Pasta Mexicali

Pasta Mexicali

8 ounces Penne, Mostaccioli, or Rotini – uncooked
1 16-ounce can black beans – rinsed and drained
1 16-ounce can cannellini beans – rinsed and drained
1 11-ounce can yellow corn kernels – drained
1 cup chopped red onion
1/2 cup finely diced red bell pepper
1/4 cup chopped fresh cilantro (1/4 to 1/2 cup)
1/2 cup chopped fresh parsley
OR
2 tablespoons dried parsley
1/4 cup cider vinegar
1 tablespoon Dijon mustard
2 cloves garlic – minced
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper – (optional)
1/2 teaspoon black pepper
1/4 cup vegetable oil

Prepare pasta according to 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.