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Source: Fabulous Food Associations

Pasta Mexicali
This pasta salad is great alone or with a meat dish. Makes a nice summer meal, too.
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Serves: 8
Prep Time: 5 minutes
Cook Time: 10 minutes
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8 ounces rotini, uncooked
1 sixteen-ounce can black beans, rinsed and drained
1 sixteen-ounce can canned cannellini beans, rinsed and drained
1 eleven-ounce can yellow corn, drained
1 red onion, chopped
1/2 cup finely diced red bell pepper
1/4 - 1/2 cup chopped cilantro
1/2 cup chopped fresh parsley, or 2 tablespoons dried
1/4 cup cider vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 1/2 teaspoon olive oil
1/2 teaspoon cayenne pepper, optional
1/2 teaspoon fresh ground black pepper
1/4 cup Crisco® Vegetable Oil

Prepare the pasta according to package directions and drain. In a large bowl, combine the pasta, beans, corn, onion, bell pepper, cilantro and parsley.

In a separate bowl, combine the vinegar, Dijon mustard, garlic, cumin, cayenne and black pepper. Slowly whisk the oil into vinegar mixture. Add to the pasta and stir well. Serve well chilled.

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