Mexi-Cali Penne

Ingredients

• 8 ounces penne pasta
• 16 ounces Mexican-style stewed tomatoes
• 8 ounces canned whole kernel corn (drained)
• 8 ounces canned black beans (drained and rinsed)
• 3 tablespoons ground flax seeds

Instructions

1. Boil pasta in salted water according to package direction.
2. While pasta boils, in a large bowl, dump in the tomatoes, cutting up any pieces that are larger then bite size.
3. Add corn, black beans, and flax and stir.
4. When pasta is done, drain, and immediately add to bowl with tomatoes, corn and beans.
5. Toss together.
6. Serve with sprinkle of cheese if desired.