Recently, a client brought packages of black bean and soybean noodles for me to try. I had never heard of bean noodles, nor did I know what to do with them. However, after reading the nutrition facts and discovering they had a whopping 23 grams of protein and 11 grams of fiber per serving, I knew I had to come up with a recipe for them. This sauce recipe was designed to compliment the black bean flavor while also providing rich nutrients and some extra protein and calcium. Hope you enjoy it as much as I did!
Black Bean Noodles, Corn Salad, and a Creamy Chipotle Roasted Red Pepper Sauce
- Servings: 4-6
- Time: 45-60 mins
- Difficulty: moderate
- 1 cup frozen or fresh hello corn
- 1/2 cup grape tomatoes, cut in half
- 1/2 of a small red onion, diced
- 1/8 cup of cilantro, roughly chopped
- 1/2 lime, juiced
Creamy Chipotle Roasted Pepper Sauce
- 3 chipotle peppers in adobo sauce
- 1 red bell pepper
- 1 poblano pepper
- 1 clove garlic
- 1/3 cup plain Greek yogurt
- 1 Tbsp olive oil
- 1 tsp white vinegar
- 1 tsp honey
- 1/2 lime, juiced
- 1/4 tsp salt
- 1/4 tsp pepper
- Black bean noodles (I enjoy the Explore Asian brand)
- Mix all of the corn salsa ingredients together. Cover and store in fridge until ready to serve.
- Preheat oven to 400 degrees. Line baking sheet with foil. Lay the bell pepper, poblano pepper, and garlic clove on their sides. Place the tray into the oven and roast for 20 minutes. Using tongs, flip the peppers and garlic and roast for another 20 minutes. Remove from oven and let cool. Once cool, remove the stems and seeds from the peppers.
- In a blender, combine all sauce ingredients and blend until smooth.
- Cook the black bean noodles as the package instructs.
- In a separate sauce pan, gently heat the sauce until warm but not boiling.
- Plate the pasta, add sauce, and top with corn salsa. Garnish with avocado. Recommend serving with carne asada.