Categories: Salads

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)

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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