Vietnamese noodle salad with red kidney beans | Delmonte Canada

Ingredients

• 1/2 lb (225 g) rice vermicelli
• 4 c (1 litre) iceberg lettuce, sliced
• 2 green onions, chopped
• 2 tbsp (30 ml) nuoc cham sauce (Vietnamese dipping sauce)
• 2 c (500 ml) carrots, julienned
• 2 c (500 ml) cucumbers, julienned
• 1 can 14 oz (398 ml) Del Monte red kidney beans
• 3 tbsp (45 ml) Thai or regular basil, chopped
• Peanut sauce:
• 1/3 c (80 ml) peanut butter
• 2 tbsp (30 ml) soya sauce
• 1 tbsp (15 ml) rice vinegar
• 1 tbsp (15 ml) maple syrup or honey
• 1 tsp (5 ml) sriracha