Mexican noodle and tomato salad

Name: Mexican noodle and tomato salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Noodles (Penne); 1 can(s) (425 ml) Vegetable corn; 1 can(s) (425 ml) Kidney Beans; 200 g Tomatoes; 1/2 Vegetable Onion; 300 g Rocket salad; 1 chili pepper; 2 stem(s) flat leaf parsley; 4 TABLESPOONS Wine vinegar; 4 TABLESPOONS Oil; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 7-10 Tbsp Chillies

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Noodles (Penne)
1 can(s) (425 ml) Vegetable corn
1 can(s) (425 ml) Kidney Beans
200 g Tomatoes
1/2 Vegetable Onion
300 g Rocket salad
1 chili pepper
2 stem(s) flat leaf parsley
4 TABLESPOONS Wine vinegar
4 TABLESPOONS Oil
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
1 TEASPOON Sugar
7-10 Tbsp Chillies

Directions

1
Cook the pasta in boiling salted water for about 8 minutes. In the meantime, rinse corn and beans and drain. Clean, wash and slice the tomatoes. Peel onion, dice coarsely.
2
Wash the lettuce leaves and cut into strips. For the marinade, carve the chilli lengthwise, remove seeds and chop finely. Wash parsley, pluck leaves and chop coarsely. Whip vinegar, oil, lemon juice and chilli.
3
Season with salt and sugar. Mix salad ingredients and marinade. Serve garnished with chillies as desired.