Ingredients
-
8
-
1
-
1
-
1
-
1
-
1/2
-
1/4 - 1/2
-
1/2
-
1/4
-
1
-
2
-
1 1/2
-
1/2
-
1/2
-
1/4
Directions
Pasta Mexicali, Lots of beans here, a good source of fiber and protein, excellent for vegetarians and vegans , I’m not a big fan of pasta salads usually, but I really enjoyed this one Was making it with fajita pork, so I only used the black beans as I didn’t want protein overkill My alterations included using elbow noodles, replacing the red peppers for tomatoes (which I always do because we don’t care for peppers), and using olive oil instead of veg oil for extra omegas We ate it that night without giving it time to chill, and it was really good, but yes, the portion I gave myself for lunch today tasted better as cold Going in the permanent cookbook file! :), This was really tasty! After mixing it up I thought it might need some tweeking but after sitting in the fridge overnight it was perfect It has a very light, fresh taste which was great for a summertime lunch I did make a few minor alterations: cut the pasta to 4 oz, left out the cilantro (don’t care for it), cut the spices down just a bit and used olive oil instead of veg This recipe will go into my repeat file! Thanks Mirj!
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Steps
|
1
Done
|
Prepare Pasta According to Package Directions and Drain. |
|
2
Done
|
in a Large Bowl, Combine Pasta, Beans, Corn, Onion, Bell Pepper, Cilantro and Parsley. |
|
3
Done
|
in a Separate Bowl, Combine Vinegar, Dijon Mustard, Garlic, Cumin, Cayenne and Black Pepper. |
|
4
Done
|
Slowly Whisk Oil Into Vinegar Mixture. |
|
5
Done
|
Add Vinegar Mixture to Pasta and Stir Well. |
|
6
Done
|
Serve Well-Chilled. |
