Asian Green Bean Salad

Asian Green Bean Salad

For the first time ever, I have a proper guest room.  There is no desk in the corner.  There aren’t even spare clothes in the closet.  There’s just a bed with clean sheets, a rocking chair and a bookshelf with an extensive collection of reading material.  It’s amazing how few times I have actually stepped foot in this room.

So during a cold and stormy night, I decided to catch-up on my food magazine reading in the guest room.  It seemed like hours as I flipped through page after page of glossy food pictures.  Suddenly, like a beacon of hope, I discovered this recipe in a recent issue of Cooking Light.  The vegetables are bold and colorful.  The flavors are bright and refreshing.  A wonderful salad for when you simply need a little color in your life.

Asian Green Bean Salad
 
Prep Time
Cook Time
Total Time
 
Recipe Type: Salads
Serves: 4-6 people
Ingredients
Salad:
  • 3 oz. linguine, uncooked
  • 1 lb. fresh green beans, trimmed
  • 1 ½ cup celery, sliced on a diagonal
  • 1 cup red bell pepper, thinly sliced
  • ½ cup green onion, small sliced with white and green parts
  • ½ cup fresh cilantro, chopped
Dressing:
  • ¼ cup rice wine vinegar
  • ¼ cup soy sauce, low-sodium
  • 2 Tbl. sesame oil
  • 2 tsp. fresh ginger, peeled and grated
  • 1 tsp. sugar
  • ¼ tsp. pepper
  • 2 Tbl. garlic, minced
  • 1 tsp. orange zest
  • 1 Tbl. orange juice, fresh squeezed
  • 1 ½ tsp. Asian chili sauce
Instructions
  1. Cook the pasta in boiling water according to the package directions. Add the green beans to the water during the last 1 – 2 minutes of cooking. Drain and rinse with cold water. Shake any excess water and toss into a large mixing bowl. Add the celery, red bell pepper, green onion and cilantro to the mixing bowl.
  2. In a separate small mixing bowl, whisk all ingredients listed under the “dressing” section until well combined. Pour the dressing over the pasta and vegetables. Toss until evenly coated. Cover and chill for at least 30 minutes.
Author's Note
I found this salad gets better the longer it chills. So if you have a chance to chill it overnight, it will be well worth the wait. Adapted from Cooking Light Magazine.

Comments

  1. says

    our guest room is actually the cats’ playroom and toilet room. appalling, am I right?
    the salad, on the other hand, looks insanely appealing and colorful, perfect for the winter blues.

  2. says

    So glad that you spent time in the guest room…lol…
    But how lovely to have such a room…please post some images,
    What a beautiful outcome to find such a colorful and heathful salad with a touch of carbs to keep us warm on these colds, snowy days.
    Will try this recipe soon as it seems to be a great make-ahead meal to have on hand for after work when you are hungry and bone tired.
    Merci beaucoup for this one, Cory…

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