The toasted sesame oil, fresh ginger, chili paste and peanut butter in this dish all team up to deliver amazing taste and texture! This fabulous salad satisfies your craving for pasta and provides the added bonus of a fresh veggie crunch, all in a single dish!
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And, since the noodles are made from black beans, they deliver the kind of protein-fiber boost that comes only from eating beans and other legumes. They are also a perfect choice for folks on a gluten-free diet. It simply checks all the boxes!
7 ounces black bean pasta
3 tablespoons rice vinegar
3 tablespoons toasted sesame oil
1 tablespoon peanut butter
1 tablespoon low-sodium soy sauce
1 tablespoon grated fresh ginger
2 teaspoons chili paste
1 red bell pepper, cut into 2-inch strips
2 carrots, shredded or cut into matchsticks
3 scallions, sliced
- Cook the pasta according to the package directions; drain and run under cool water to stop the cooking. Place in a large bowl.
- Whisk together the vinegar, oil, peanut butter, soy sauce, ginger and chili paste. Drizzle over the pasta and toss. Divide among four bowls.
- Quarter the cucumber lengthwise, and then slice crosswise into small pieces. Divide evenly among the bowls of pasta along with the bell pepper and carrots. Garnish each bowl with the sliced scallions.
Nutrition information (per serving)
Makes 4 servings
Total fat: 13 g total fat,
Saturated fat: 2 g
Protein: 9 g
Carbohydrate: 18 g
Dietary fiber: 6 g
Sugar: 7 g
Cholesterol: 0 mg
Sodium: 180 mg
— Developed by Sara Quessenberry for Cleveland Clinic Wellness.