Asian Green Bean Salad

Photo: Howard L. Puckett; Styling: Lydia DeGaris-Pursell

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

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 34%
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.6g
  • Protein: 3g
  • Carbohydrate: 14.9g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 282mg
  • Calcium: 42mg

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)

Preparation

  1. 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. 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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