Asian Green Bean Salad

• 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 jalapeno pepper, seeded and finely chopped (about 1 tablespoon)

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.

salad, linguine, green beans, celery, red bell pepper, green onions, fresh cilantro, dressing, rice wine vinegar, soy sauce, dark sesame oil, fresh ginger, sugar, freshly ground black pepper, garlic, red jalapeufo pepper

Taken from www.myrecipes.com/recipe/asian-green-bean-salad-0 (may not work)