Recipe(tried): Pasta Salad Mexicali

8 oz Penne or Rotini pasta cooked and drained
1 can (16oz) black beans drained and rinsed
1 can (16oz) white kidney beans drained and rinsed
1 can (lloz) whole kernel corn
l small red onion chopped
1 small red bell pepper chopped
l/2 C chopped fresh parsley
1/4 C chopped cilantro, or to taste
l/4 C. cider vinegar
l TBSP Dijon mustard
2 garlic cloves, minced
l l/2 tsp ground cumin
1/2 tsp ground red pepper
l/2 tsp ground black pepper
l/4 C. vegetable oil

In a large bowl combine pasta, beans, corn, onion, bell pepper, parsley and cilantro.

In small bowl combine vinegar, mustard, garlic, cumin red and black pepper. Slowly whisk the oil into the vinegar mixture until blended. Pour over pasta, toss well to coat.

Cover and refrigerate 2 hrs or until chilled.