Pasta Mexicali

• 8 8 ounces mostaccioli pasta or 8 ounces rotini pasta, uncooked
• 1 (16 ounce) can black beans, rinsed and drained
• 1 (16 ounce) can cannellini beans, rinsed and drained
• 1 (11 ounce) can corn kernels, drained
• 1 cup chopped red onion
• 1/2 cup finely diced red bell pepper
• 1/4 - 1/2 cup chopped fresh cilantro
• 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

1. Prepare pasta according to package directions and 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, cannellini beans, corn kernels, red onion, red bell pepper, fresh cilantro, parsley, cider vinegar, mustard, garlic, ground cumin, cayenne pepper, black pepper, vegetable oil

Taken from www.food.com/recipe/pasta-mexicali-14818 (may not work)