Asian Green Bean Salad

13 Reviews
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Photo: Howard L. Puckett; Styling: Lydia DeGaris-Pursell
Yield
8 servings (serving size: 1 cup)
By Linda Dalton, Stoughton, MA
March 2008
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 101
  • Caloriesfromfat 34%
  • Fat 3.8g
  • Satfat 0.5g
  • Monofat 1.5g
  • Polyfat 1.6g
  • Protein 3g
  • Carbohydrate 14.9g
  • Fiber 3.1g
  • Cholesterol 0.0mg
  • Iron 0.8mg
  • Sodium 282mg
  • Calcium 42mg

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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Ratings & Reviews

review

RhondainSR
October 09, 2015
Super tasty but definitely needs another flavor to boost it. Next time I think I will do less rice wine vinegar and add chopped peanuts.  Also, I don't like jalapenos so I omitted that and I used honey instead of sugar. I will make this again.

morisot's Review

carolfitz
July 08, 2013
This is really good and really easy. Love the colors and flavors. Will definitely make again. I added chicken for more protein. Served with a cucumber and tomato salad.

Watergirl's Review

robynjenna
September 01, 2012
I made this with spaghetti squash instead of linguine and it was delicious!

mschiro's Review

morisot
June 10, 2012
N/A

jb1963's Review

SJane1
January 02, 2012
Delicious! I added toasted pecans to this salad to up the calorie and protien count for my very active 16 year old son. They were a wonderful topping, and this made a quick and easy meal.

SJane1's Review

emsam1a
December 29, 2011
N/A

Lauracate's Review

Lauracate
July 27, 2011
N/A

robynjenna's Review

KC3Hudson
August 19, 2010
The recipe was a little labor intensive but fairly easy. Unfortunately I didn't realize how much kick the peanut sauce would have. I have super sensitive taste buds so it was way to spicy for me, but my fiance absolutely LOVED it. If I make it again, I'd use half the sauce or omit it altogether.

RhondainSR's Review

mschiro
March 21, 2010
I have made this several times for family and frinds. Almost everyone likes it! I do blanch the vegetables so that they are not so cold crisp but more warm tender. The dressing is wonderful and full of flavor! Even the kids like it!

KC3Hudson's Review

noelle71
July 12, 2009
My husband and I love this light salad. Perfect for summer. I make the Asian Barbecue Chicken (March 2002) using boness chicken breasts and serve sliced on top or on the side. They go great together.