Pasta Mexicali

• 8 ounces pasta, penne uncooked
• 16 ounces black beans rinsed, drained
• 16 ounces white kidney beans, canned canned, rinsed and drained, prefer cannellini
• 11 ounces corn kernels, canned yellow, canned, drained
• 1 cup red onion chopped
• 1/2 cup sweet red bell peppers minced
• 1/4 cup cilantro fresh, chopped
• 1/2 cup parsley leaves chopped fresh
• 1/4 cup apple cider vinegar
• 1 tablespoon dijon mustard
• 2 each garlic cloves minced
• 1 1/2 teaspoons cumin ground
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/4 cup vegetable oil

1. Prepare pasta according package directions; drain.
2. In a large bowl, combine pasta, beans, corn, onion, bell pepper, cilantro and parsley.
3. In a separate bowl, combine vinegar, Dijon mustard, garlic, cumin, cayenne and black pepper.
4. Slowly whisk oil into vinegar mixture.
5. Add vinegar mixture to pasta and stir well.
6. Serve well chilled.

pasta, black beans, kidney beans, corn kernels, red onion, sweet red bell peppers, cilantro, parsley, apple cider vinegar, mustard, garlic, cumin ground, cayenne pepper, black pepper, vegetable oil

Taken from recipeland.com/recipe/v/pasta-mexicali-40877 (may not work)