Spicy Southern California Black Bean Spaghetti Salad

Vegan Spicy Southern California Black Bean Spaghetti Salad: Pasta made from black beans and topped with all sorts of fresh chopped vegetables makes this a light summer vegan dinner choice. Two kinds of mild dried chiles are the foundation for the spicy sauce that brings out all the flavors.

1 (8-ounce) box Explore Cuisine Black Bean Spaghetti
2 zucchini, spiralized into “noodles”
1 red bell pepper, stemmed, seeded and finely chopped
1 cucumber, skin peeled and finely chopped
1 avocado, mashed with a squeeze of fresh organic lemon juice
1 cup corn kernels (canned in water works fine, just rinse and drain)
8 handfuls Baby Spinach
4 tablespoons vegan cheese (whatever kind you prefer)

Adobo Chipotle Sauce:
16 dried ancho chiles, seeded and deveined
16 dried guajillo chiles, seeded and deveined
3 tablespoons peeled and finely minced fresh ginger
3 teaspoon ground cumin
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
.
Garnish:
Pumpkin seeds
Dill

View the full recipe at Shockingly Delicious →