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Pasta Mexicali

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Serves 8

Ingredients
8 ounces penne pasta, cooked and drained
1 cup black beans, rinsed and drained
1 can cannelloni beans, rinsed and drained
1 can whole kernel corn, drained
1 red onion, chopped
1 small red pepper, chopped
½ cup fresh parsley, chopped
¼ cup cilantro, chopped
¼ cup cider vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
½ teaspoons ground cumin
½ teaspoon ground red pepper
½ teaspoon ground black pepper
¼ cup vegetable oil

Directions
In large bowl, combine pasta, beans, corn, onion, red pepper, parsley, and cilantro. In a small bowl, combine vinegar, mustard, garlic, cumin, and red and black pepper. Slowly whisk oil into vinegar mixture until blended. Pour over pasta; toss well to coat. Cover and refrigerate 2 hours or until well chilled.

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