Asian Green Bean Salad

Doing dishes is more fragrant with the Lily of the Valley and lilacs that are out! Next are the peonies!

Doing dishes is more fragrant with the Lily of the Valley and lilacs that are out. Next are the peonies!

I am always looking for new-to-me salads to make. When I recently was invited to a potluck garden party, my first thought was to make the first of the season macaroni salad. But given that I’m trying to be careful with the carbs these days, even if I was going to be offering it to others, I wanted to make something that had a little bit of carbs, lots of veggies, and lots of flavor.

This recipe, found on cookinglight.com was a perfect solution. Any time there are veggies in a salad, I never measure; my rationale is a salad is never hurt by adding too many vegetables! With some whole grain linguine and lots of green beans, red pepper, celery, ginger, plus a flavorful dressing, I made a choice that was a hit! I also dusted it with sesame seeds for a little more flavor and crunch.

One note, I have only chili pepper sesame oil in my cupboard at the moment, so I thought using it for the dressing would give the dish a little kick. Well, even I thought it had too much kick when I tested it! I actually thought about including a warning disclaimer with it! But it turned out, there were other chili heads at the party who liked it because I came home with an empty bowl! Use tamari sauce in place of soy sauce and either gluten-free noodles or all veggies for a gluten-free alternative. I thought this would be great with a piece of salmon or chicken. Would be tasty in the salad as well!

asian green bean saladAsian Green Bean Salad         

This recipe first appeared in the March 2008 issue of Cooking Light and is by reader, Linda Dalton of Stoughton, Massachusetts.

Makes 8 servings (serving size: 1 cup)

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 jalapeño pepper, seeded and finely chopped (about 1 tablespoon)

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.

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.

MVK’s Endorsement of the Week: France’s New “Food” Law

(Mario Proenca/Bloomberg News)

(Mario Proenca/Bloomberg News)

Just going to my own supermarket, and it is probably small compared to yours, I sometimes look at the abundance of food and am totally blown away that there is that much food in every supermarket in the country, even the world. It’s enough to make my head hurt because of the enormity and makes me ask, how do we do it? And what happens to the food that isn’t that great, but also isn’t saleable?

France recently passed a bill that makes it illegal for supermarkets to throw away food that is edible or passed its sell by date. Grocers either have to donate the food to charity or have it made into compost, energy, or animal feed. Think you can get away with it? The fines are steep, $82,000 if you don’t comply.

According to this op-ed piece in the Washington Post, nearly $160 billion in food doesn’t get eaten each year in the U.S. That is staggering. Interestingly, as I was researching this piece, I found that other European countries may be addressing this issue. I didn’t find one article that talked about the United States thinking about it. I compost, so I always figure I’m feeding my bunnies and other animals that frequent our meadow, but this does make me think twice about tossing out sad-looking veggies. Just more food for thought.

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9 thoughts on “Asian Green Bean Salad

  1. Pingback: Summertime Holiday Dishes Plus MVK’s Food News of the Week | My Vermont Kitchen

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