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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Category Winner: Sides and Salads, Cooking Light Ultimate Reader Recipes Contest Ingredients:
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 |
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) |
Directions:
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.
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