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

How to Make It

Step 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.

Step 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.

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