This salad is a great go-to for a hot day. The light dressing is sure to add a lot of flavor to the crunchy green beans. With garlic, jalapeno, soy sauce, and ginger, the sauce adds quite a kick. The pasta has the carbohydrates needed to fill you up. The cilantro and fresh vegetables provide freshness needed to complete the dish. If you like, you can substitute snow peas for green beans. If you would like some extra protein, pork is a great topping to really give you the energy needed for a long day. But without meat, this salad has the protein you can get from meat, but without the extra fat. The best part, it is completely vegan!
Makes 8 servings
3 ounces of linguine pasta
1 pound of green beans, trimmed
2 cups of sliced celery
1 cup of thinly sliced red bell pepper
½ cup of sliced green onion
⅓ cup of chopped fresh cilantro
¼ cup of rice wine vinegar
¼ cup of low-sodium soy sauce
2 tablespoons of sesame oil
2 teaspoons of grated and peeled ginger
½ teaspoon of sugar
¼ teaspoon of freshly ground black pepper
3 minced of garlic cloves
1 red jalapeño, seeded and chopped
TO PREPARE THE SALAD: Cook linguine according to box directions, and add beans during the last 3 minutes of cooking. When cooked, drain and rinse with cold water. Mix with the celery, bell pepper, onion and cilantro in a large bowl.
TO PREPARE THE DRESSING: Combine vinegar and remaining ingredients in a small bowl by whisking, then add to the salad and toss well. Cover and chill.
By Robert Jeffery