There are just some days that I just cannot decide what I am in the mood for; can you guess what kind of day today was? I wanted french fries and balsamic dressing, beans (I never don’t want beans), and I had a craving for some cold noodles….hmm, what to do? Ah, yes! It is Freedom Friday, let’s create a recipe linking these together in one giant bowl of noodle salad goodness! Here is my newest addition to the Freedom Friday recipe bunch: the Potato Bean Noodle Salad, or just plain “Kate’s Indecisive Salad,” it’s your choice. Either way, enjoy it and rejoice in its healthiness and its lack of allergens! Happy Friday!
Potato Bean Noodle Salad
1 package (around 16 oz. ) of rice noodles (buckwheat noodles work well too)
1 small onion, diced
1/2 cup red kidney beans
1/2 cup chickpeas
1 large potato, cubed
1 tbsp. olive oil
4 tbsp. balsamic vinegar
sea salt and black pepper to taste
Preheat oven to 350F, place potato cubes on an oiled cookie sheet, sprinkle with sea salt and black pepper and place in oven
Cook noodles to package directions and then strain and run under cold water
Heat oil in heavy bottomed pan and saute onions until browned; lower heat and add beans, cover pan
Add noodles to pan and drizzle the mixture with 2 tbsp. balsamic vinegar, continue to stir well
Remove from heat and let cool for about 15 minutes, mix in potatoes
Let mixture cool, cover, then move to refrigerator for about an hour
Remove, sprinkle with remaining balsamic vinegar and enjoy!
Happy Friday!
More Allergen-free recipes: Sweet Holiday Sugar Cookies
Stuffed Spaghetti Squash Casserole
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Photo: Kate Coffey
