Recipes Lunch Bean & Noodle Salad
Bean & Noodle Salad

Bean & Noodle Salad


Combine the noodles, beans, vegetables and parsley in a mixing bowl and set aside. (If using frozen veggies, steam these first).

In a smaller bowl, whisk together the remaining ingredients. Pour this dressing over the salad, tossing well to coat completely.

Marinate in an airtight container in the refrigerator overnight. Remove from the fridge at least one hour before serving, and toss lightly when ready to serve.


1 cup noodles (cooked)

1 can beans (drained and rinsed)

1/2 cup sliced spring onions

1 cup carrots (grated)*

1 cup broccoli (cut into small florets)*

1/4 cup parsley (minced)**

2 Tbsp apple cider vinegar

1 Tbsp lemon juice

2 Tbsp olive oil

1 Tbsp sesame oil

2 Tbsp soy sauce

1/8 tsp ground cayenne pepper, to taste

*can use fresh or frozen

**can be substituted for 3 Tbsp of dried parsley 

Try plant-based!

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