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Chili noodle salad

updated

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Ingredients for 4 servings:

  • 500 g pasta
  • salt water
  • 800 g kidney beans
  • 1 onion(s), finely diced
  • 8 tbsp vinegar
  • 1 bottle of chili sauce
  • 100 g peanuts, coarsely chopped
  • 1 head of iceberg lettuce
  • 250 g feta cheese
  • 1 tsp chili flakes
  • 8 tbsp oil
  • 100 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Cook the pasta in plenty of boiling salted water for 10-12 minutes. Meanwhile, rinse and drain the beans. Combine the vinegar, oil, and salt. Stir in the chili sauce and water. Drain the pasta and mix with the beans and marinade. Let stand for at least 1 hour. Roughly chop the nuts. Trim, wash, and finely chop the lettuce. Crumble the feta cheese. Mix everything into the pasta. Season with salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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