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Black Bean Pasta topped with an Heirloom Tomato Salsa and a Chili Lime Vinaigrette (Gluten-free, Dairy-free)

Black Bean Spaghetti with an Heirloom Tomato Salsa and Chili Lime Vinaigrette (Gluten-free, Dairy-free)

Yep. I said black bean pasta. It’s gluten-free, vegan, organic, and the only ingredients are black beans and water.

I’m kind of obsessed with it. I saw it on several blogs and then a friend recommended I try it and I’m so glad I did!

Black bean spaghetti has a neutral flavor, a great texture (even after a few days in the fridge), and has 25 grams of protein and 12 grams of fiber (not to mention only 180 calories) per serving. Compare that to traditional white flour pasta! You can find it at Whole Foods as well as online where it’s cheaper, especially in bulk (Explore Asian Organic Black Bean Spaghetti, 7.05-Ounce (Pack of 6).

I like to pile on the toppings, but I realize you can barely see the black bean pasta and spinach - trust me, it's there :)

I like to pile on the toppings, but I realize you can barely see the black bean pasta and spinach – trust me, it’s there :)

This Mexican-inspired dish is packed with protein and fiber. Even better, it’s absolutely full of flavor and nutrition. Start with a base of chopped spinach and black bean pasta tossed in a chili lime vinaigrette then top it with a simple salsa of organic heirloom tomatoes, lime, and chopped jalapeño. If you’re not a fan of spicy, simply omit the jalapeño. Garnish with creamy avocado, scallions, cilantro, and pumpkin seeds and you’ve got a delicious and nutritious meal!

Black Bean Pasta topped with an Heirloom Tomato Salsa and a Chili Lime Vinaigrette (Gluten-free, Dairy-free)

Black Bean Pasta topped with an Heirloom Tomato Salsa and a Chili Lime Vinaigrette (Gluten-free, Dairy-free)

Serves 2 large main portions

Chili Lime Vinaigrette:

1 tsp chili powder
1/2 tsp cumin
4 TB extra virgin olive oil
1/2 tsp jalapeño, seeded and minced (optional)
Juice from 1 lime
1 to 1 1/2 tsp (use more if your lime is not that tart) white vinegar
A pinch of garlic powder, turmeric, and salt

Combine the dressing ingredients in a small bowl or glass jar. I like to use a small glass jar so that I can simply shake to combine and I can easily save any leftovers to put on dishes throughout the week.

Black Bean Pasta and Heirloom Tomato Salsa:

About 1/2 package of black bean pasta (Explore Asian Organic Black Bean Spaghetti, 7.05-Ounce (Pack of 6) (see note at bottom of post – you may have leftovers as it makes a lot of pasta)
Several large handfuls of spinach, chopped into large pieces
4-5 medium heirloom (or regular) tomatoes, chopped
1/2 to 1 jalapeño, seeded and chopped (optional)
Juice from 1/2 lime
1-2 scallions, chopped
1/2 avocado, sliced into large slices
1/8 – 1/4 cup cilantro, chopped
2 TB pumpkin seeds
Salt (to taste)

Cook pasta according to the directions on the package. While the pasta is cooking, combine the chopped tomatoes and jalapeño with 1/3 of the chopped scallions, a generous squeeze of lime, and salt (to taste). Let it sit to the side to let the flavors come together.

Gorgeous heirloom tomatoes

Gorgeous heirloom tomatoes

When the pasta is done, drain it and let it cool for a couple of minutes. Combine the pasta with the chopped spinach in a medium-sized bowl. Pour a bit of the dressing (enough for a light, even coating) over top and toss it all together.
Once the pasta and spinach have been mixed with the dressing, plate your servings. Top with the salsa and then garnish with scallions, cilantro, pumpkin seeds, and avocado. Drizzle a bit more dressing on top and spritz with lime if you wish. Enjoy!
Black Bean Pasta topped with an Heirloom Tomato Salsa and a Chili Lime Vinaigrette
Notes:
- This salad dressing would be great on tacos and taco salads as well!
- I cook the whole bag of the black bean pasta at once and then save leftovers to eat for lunch (adds protein and fiber to salads) and dinner (great with tomato sauce or whatever you have on hand) throughout the week — saves time and money!
- If you don’t feel like using the black bean pasta, I bet this would be fabulous using whole black beans to make a black bean salad.
- If you use the link in this post to purchase the products mentioned, I receive a small percentage from the affiliate program. That said, I only recommend products that I use myself or that I suggest to clients. Your purchase helps support my work – thank you.
Leftovers for lunch!

Leftovers for lunch!

Comments

  1. Thank you so much Alexandra for sharing this post on The Best Blog Recipes Link Party (The Weekend re-Treat) this week! Wanted to stop by and Pin your post to My Link Party Recipes Board!

    Shauna
    http://thebestblogrecipes.com/

    We’d also love for you to start submitting some recipes to our new site http://thebestblogrecipesgallery.blogspot.com/
    Shauna {The Best Blog Recipes} recently posted…Link Party: The Weekend re-Treat #35My Profile

  2. Black bean pasta?! I’m SO intrigued! I haven’t seen this at my local Whole Foods yet, but I’m certainly going to check it out. It would be nice to have another gluten free pasta option!
    Shannon @ moveeatcreate.com recently posted…In Appreciation of The ‘Ugly’ RunsMy Profile

    • I agree – I love to have gluten-free pasta options. Both the black bean pasta and the mung bean pasta (by the same brand) are awesome and very versatile. Thank you for stopping by!

  3. I am officially hungry now! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great!

    Cindy from vegetarianmamma.com
    Cindy (Vegetarian Mamma) recently posted…Strawberry French Toast – #glutenfreeMy Profile

Trackbacks

  1. […] (lentils, eggs, and roasted chicken are my current favorites). Recently, I’ve been using black beans noodles and mung bean noodles as a salad add-on and loving it. They blend in well as they have a neutral […]

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