Thai Black Bean Pasta Lettuce Wraps

INGREDIENTS

SAUCE

• 1/4 cup rice vinegar
• 2 tablespoons lime juice
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons reduced-fat creamy peanut butter
• 1 tablespoon brown sugar
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons minced fresh gingerroot
• 1 teaspoon sesame oil
• 1 teaspoon Thai chili sauce
• 1 garlic clove, chopped
• 3 tablespoons canola oil
• 1/2 cup minced fresh cilantro

SALAD

• 1 package (8oz) Organic Black Bean Fettuccine Pasta
• 1 small sweet red pepper, diced
• 1/2 cup chopped green onions
• 1/2 cup shredded carrot
• 1/2 cup unsalted dry roasted peanuts, chopped, divided
• 6 Bibb or Boston lettuce leaves

INSTRUCTIONS

• Step 1 – Cook 1 pack of Organic Black Bean Fettuccine Pasta according to directions on the package.
• Step 2 – In a blender, combine the sauce ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside.
• Step 3 – In a large bowl, combine the black bean pasta, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.