We LOVED this. I was going to make it as a main dish, which would totally work, but I paired it with Chicken Satay so my husband wouldn’t think I was trying to kill him with vegetarian food. They were really great together.
From Cooking Light, March 2008
3 ounces uncooked linguine
1 pound green beans, trimmed
2 cups diagonally sliced celery
1 cup thinly sliced red bell pepper
1/2 cup slices green onions
1/3 cup chopped fresh cilantro
1/4 cup rice wine vinegar (I used red wine vinegar)
1/4 cup soy sauce
2 T dark sesame oil (I used olive oil)
2 t grated peeled fresh ginger (I used 1 t powdered ginger)
1/2 t sugar
1/4 t black pepper
3 garlic cloves, minced
1 red jalapeno pepper, seeded and finely chopped (about 1 T)
Break linguine in half and cook according to package directions. Add beans during last 3 minutes of cooking. Drain, rinse in cold water, and drain again. Place in a large bowl, and add celery, bell pepper, onions and cilantro.
For dressing, combine everything in a bowl and whisk together. Pour over salad; toss well. Cover and chill at least a few hours before serving.
Yield: 8 servings, 1 cup each with 101 calories 3.8 g fat, 3 g fiber