Pasta Mexicali - cooking recipe

Ingredients

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

Preparation

Prepare pasta according to package directions and 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.