Rating: 4.5 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Linda Dalton, Stoughton, MA
Recipe by Cooking Light March 2008

Gallery

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

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

101 calories; calories from fat 34%; fat 3.8g; saturated fat 0.5g; mono fat 1.5g; poly fat 1.6g; protein 3g; carbohydrates 14.9g; fiber 3.1g; iron 0.8mg; sodium 282mg; calcium 42mg.
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