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Asian Green Bean Salad

Photo: Howard L. Puckett; Styling: Lydia DeGaris-Pursell
Yield 8 servings (serving size: 1 cup)
Category Winner: Sides and Salads, Cooking Light Ultimate Reader Recipes Contest"I created this make-ahead Asian dish to have after a long day at work. Snow peas can be substituted for the green beans. Garnish with a cilantro sprig." —Linda Dalton, Stoughton, MA

Ingredients

  • Salad:
  • 3 ounces uncooked linguine
  • 1 pound green beans, trimmed
  • 2 cups diagonally sliced celery
  • 1 cup thinly sliced red bell pepper
  • 1/2 cup (1/2-inch) slices green onions
  • 1/3 cup chopped fresh cilantro
  • Dressing:
  • 1/4 cup rice wine vinegar
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons dark sesame oil
  • 2 teaspoons grated peeled fresh ginger
  • 1/2 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 red jalapeño pepper, seeded and finely chopped (about 1 tablespoon)

Nutrition Information

  • calories 101
  • caloriesfromfat 34 %
  • fat 3.8 g
  • satfat 0.5 g
  • monofat 1.5 g
  • polyfat 1.6 g
  • protein 3 g
  • carbohydrate 14.9 g
  • fiber 3.1 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 282 mg
  • calcium 42 mg

How to Make It

  1. To prepare salad, break linguine in half. Cook pasta according to package directions, omitting salt and fat; add beans during last 3 minutes of cooking. Drain and rinse with cold water; drain. Place mixture in a large bowl. Stir in celery, bell pepper, onions, and cilantro.

  2. 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.