1. Cook the egg noodles according to package instructions, drain and let cool.

2. Rinse the kidney beans in a sieve and let drain.

3. Wash the spring onions and cut into fine rings.

4. Wash the tomatoes and cut into small pieces.

5. Combine all ingredients in a bowl.

6. For the dressing, mix 3 tablespoons of white vinegar, 4 tablespoons of olive oil, salt, and pepper.

7. Pour the dressing over the salad and mix well.

8. Let the salad sit in the refrigerator for at least 1 hour to allow the flavors to develop.