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–+ servings

Asian Green Bean Salad

Cooking Light March 2008 TNT
Print Recipe
Prep Time 20 minutes
Servings 8 people

Ingredients
  

  • SALAD:
  • ¼ box uncooked linguine
  • 1 pound green beans trimmed
  • 2 cups celery diagonally sliced
  • 1 cup thinly sliced red bell pepper
  • ½ cup sliced green onions
  • 1/3 cup chopped fresh cilantro
  • DRESSING: I double the recipe
  • ¼ cup rice wine vinegar
  • ¼ cup low sodium soy sauce
  • 2 tablespoons sesame oil
  • 2 teaspoon grated peeled fresh ginger
  • ½ teaspoon sugar
  • ¼ teaspoon freshly ground black pepper
  • 3 garlic cloves minced
  • 1 red jalapeno pepper seeded and finally chopped (about 1 tablespoon)

Instructions
 

  • To prepare salad, break linguini in half. Cook pasta according to package directions, add beans during last 3 minutes of cooking. Drain and rinse with cold water. Place mixture in a large bowl. Stir in celery, bell pepper, onions, and cilantro.
  • To prepare dressing, combine vinegar and remaining ingredients in a small bowl; stir with a whisk until blended. Add to salad; toss well. Cover and chill.

Notes

“A great make ahead dish. Snow peas can be substituted for the beans. Garnish with cilantro, optional.”
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