Asian Green Bean Salad

Salad:
3 oz uncooked linguine
1 lb 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 fresh cilantro

Dressing:
1/4 cup rice wine vinegar
1/4 cup low-sodium soy sauce
2 tablespoons dark sesame oil
2 tsp grated peeled fresh ginger
1/2 tsp sugar
1/4 tsp ground black pepper
3 garlic cloves, minced
1 red jalapeno pepper, seeded and finely chopped (about 1 tbsp)

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.

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.

Makes 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user CHUCKO326.