Zesty Vermicelli Bean & Egg Salad

Ingredients

• 8 oz egg vermicelli
• 15 oz canned red kidney beans
• 4 large hard-boiled eggs
• 1 english cucumber
• 1 cup cherry tomatoes
• 0.5 small red onion
• 0.5 green bell pepper
• 0.25 cup parsley
• 0.25 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp dijon mustard
• 1 clove garlic
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 0.5 tsp oregano

Instructions

1. 1Cook egg vermicelli according to package directions until al dente. Drain, rinse with cold water, and set aside to cool completely.
2. 2In a small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, kosher salt, black pepper, and oregano to form the vinaigrette.
3. 3In a large bowl, combine the cooled vermicelli, drained red kidney beans, chopped hard-boiled eggs, diced cucumber, halved cherry tomatoes, finely diced red onion, diced green bell pepper, and chopped fresh parsley.
4. 4Pour the prepared vinaigrette over the pasta mixture. Toss gently to ensure all ingredients are evenly coated.
5. 5Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.