Pasta mexicali
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Pasta mexicali
  Pasta    Low Fat  
Last updated 10/4/2011 7:50:23 PM. Recipe ID 9726. Report a problem with this recipe.
Wmo6n`a?,3iImomҮ*Z-_HkE=<wNhu>]H'1pM a!Su[WEm-y 9;puvDxF h`>#vld4WL0Iu*.r 4}UE_)}TGWq Vw: Hඦᣯغ ?>msLɳ9F:<~OnF@05]W2>ګ)TH+7r,媚Xޖ%l4kY$L+r/uSM5l,|Rʺ*<kƊͦ wfВ+ n񂖝V(h)9*7wd61LHV9'ɗw?9Od!Aq# |2wࢶ8¹.sK%h94 Ug".ůqz ܬr !]3]Z^b W?OZpDzz7S)y^5k@\z PK BBGADFeP JsT1C!i.i6Vy:bI~_CJ;2c\:B'F rI)w˹ qK/UpM}U\Åu7+TS



 
      Title: Pasta mexicali
 Categories: Pasta, Low-fat
      Yield: 8 Servings
 
      8 oz Penne or Mostaccioli
           -OR Rotini, uncooked
     16 oz Canned black beans
           -- rinsed and drained
     16 oz Canned cannellini beans
           -- rinsed and drained
     11 oz Canned yellow corn kernels
           -- drained
      1 c  Chopped red onion
    1/2 c  Minced red bell pepper
    1/4 c  Chopped fresh cilantro
           -(or more, if desired)
    1/2 c  Chopped fresh parsley; OR..
      2 tb -Dried parsley
    1/4 c  Cider vinegar
      1 tb Dijon mustard
      2    Garlic cloves; minced
  1 1/2 ts Ground cumin
    1/2 ts Cayenne pepper (optional)
    1/2 ts Black pepper
    1/4 c  Vegetable oil
 
  Prepare pasta according package directions; 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.
  
  Each serving provides: 424 Calories; 17.3 g Protein; 71 g
  Carbohydrates; 9 g Fat; 0 mg Cholesterol; 559 mg Sodium. Calories
  from Fat: 19%
  
  




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Recipe ID 9726 (Apr 03, 2005)

Wmo6n`a?,3iImomҮ*Z-_HkE=<wNhu>]H'1pM a!Su[WEm-y 9;puvDxF h`>#vld4WL0Iu*.r 4}UE_)}TGWq Vw: Hඦᣯغ ?>msLɳ9F:<~OnF@05]W2>ګ)TH+7r,媚Xޖ%l4kY$L+r/uSM5l,|Rʺ*<kƊͦ wfВ+ n񂖝V(h)9*7wd61LHV9'ɗw?9Od!Aq# |2wࢶ8¹.sK%h94 Ug".ůqz ܬr !]3]Z^b W?OZpDzz7S)y^5k@\z PK BBGADFeP JsT1C!i.i6Vy:bI~_CJ;2c\:B'F rI)w˹ qK/UpM}U\Åu7+TS