Lemon Ginger Soba Noodle Toss

1 <3 Soba noodles.

Having shunned white pasta (white flour and extra carbs? No thanks) AND whole wheat pasta (the texture blows and isn’t leftover friendly) I’ve fallen in love with brown rice pasta and soba noodles.  They taste AMAZING and the health benefits make them even more enjoyable!

1 package buckwheat Soba noodles, cooked

1 1/4 cup frozen organic corn

3/4 cup black beans, cooked

3/4 cup green onions, chopped

1/2 cup cherry tomatoes, quartered

4 tbsp lemon juice

1 tbsp fresh ginger, grated

2 tbsp fresh cilantro, chopped

4 tbsp extra virgin olive oil

1/2 tsp sea salt

1/4 tsp black pepper

• Over medium heat, cook corn in 1 tbsp oil for about 8 minutes or until thoroughly cooked and beginning to brown
• In a bowl mix together lemon juice, ginger, cilantro, 3 tbsp oil, sea salt and pepper
• Add black beans, corn, green onions and tomatoes to noodles and toss well
• Mix in lemon ginger sauce and stir again