Black Bean noodles with spicy yogurt sauce

Black Bean Noodles, Corn Salad, and a Creamy Chipotle Roasted Red Pepper Sauce

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
  • Difficulty: moderate
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Corn Salsa

  • 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

Other ingredients:


  1. Mix all of the corn salsa ingredients together. Cover and store in fridge until ready to serve.
  2. 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.
  3. In a blender, combine all sauce ingredients and blend until smooth.
  4. Cook the black bean noodles as the package instructs.
  5. In a separate sauce pan, gently heat the sauce until warm but not boiling.
  6. Plate the pasta, add sauce, and top with corn salsa. Garnish with avocado. Recommend serving with carne asada. 




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Roasted Herbed Potato Salad

Little Fingerling Potato Salad

Game of Thrones week 2:  LITTLE FINGERling potato salad. 

This weekend the sun god’s have presented Seattle with some A-M-A-Z-I-N-G weather. Since the sun can quickly be replaced with grey skies and rain, Seattleites flood the streets, bike paths, and ship canals on days like today. Once the thermometer reaches 60 degrees, Seattlelites replace the boots for flip-flops, pull out the summer shorts and keep the flannel and polar fleece hanging in the coat closet. Somehow, after all the dreary winter weather, the sun hypnotize us into forgetting about the months of gloom. A warm, sunny day in Seattle is something magical and indescribable.

After such a beautiful day, I will be watching episode 2 of GOT with the usual crew. Since the Seattle sun has been out in full force , BBQ’s have been pre-heated and are ready for action, which means it is the perfect time to make a (BBQ side dish) sunny day staple–> good ol’ potato salad. For a healthy spin on the classic version, I have skipped the mayo and replaced it with high protein/low-fat Greek yogurt. (Don’t worry, no flavor was killed in the making of this recipe.) Try it out and let me know what you think!

Fingerling Potatoes


I love fingerling potatoes because of their color and variety in shape and size.


For this recipe, I started by pre-heating the oven and washing/slicing all of my potatoes.



Slice the potatoes and toss them with olive oil and paprika. Place on baking sheet, making sure not to overlap the potatoes too much.


While the potatoes are cooking, start making the dressing.




Mix all dressing ingredients together and test taste. You may find that you want more olive oil, lime juice, salt, pepper, etc. Everyone’s taste preferences are different, which is why it’s so fun to cook! Tailor the recipe to fit your needs.


potato salad


Once the potatoes have cooked, and slightly cooled, add them to the sauce and gently fold together.




Garnish with diced green onions or chives. Serve warm or cold.


Happy Cooking!

xoxo, Megan


Little Fingerling Potato Salad

  • Servings: 6-8
  • Difficulty: easy
  • Print


1-2lbs of fingerling potatoes, washed and cut into 1/4″ thick dime shapes

1-2 tsp paprika

2 Tbsp of olive oil, divided

6oz of plain greek yogurt

2-3 Tbsp of lime juice

2 tsp stone ground mustard

1 Tbsp dried oregano

1 Tbsp dried parsley

1 Tbsp dried basil

1 tsp black pepper

1 tsp salt


  1. Preheat oven to 350 degrees F. Line a baking sheet with foil. Toss sliced potatoes in 1 Tbsp of olive oil and paprika. Place on baking sheet  in one single layer. Avoid overlapping the potatoes. (You may need to use two baking sheets if you have a lot of potatoes).
  2. Roast the potatoes until golden brown, approximately 20-25 minutes. Flip half way through baking.
  3. While the potatoes are cooking, prepare your dressing. Combine the yogurt, lime juice, mustard, oregano, parsley, basil, salt, and pepper in a bowl and mix well. Add the other 1 Tbsp of olive oil.
  4. Once the potatoes are cooked, let them cool for 5-10 minutes. Add to yogurt dressing and mix well. Garnish with diced green onions or chives. May be served warm or cold.