Recipe By : Bon Appetit Magazine, July 1998
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Peas Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Fresh lime juice
3 tb Canola oil
3 tb Soy sauce
2 tb Dark brown sugar -- packed
1 tb Sesame oil
1 tb Garlic -- minced
1 tb Orange zest -- grated
2 sm Serrano chilies -- stemmed,
- thinly sliced into rounds
9 oz Green beans -- trimmed, cut
- diagonally into 1/2" pieces
9 oz Fresh linguine
2 c Carrots -- peeled, shredded
1 c Green onions -- thinly sliced
Stir first 8 ingredients in medium bowl to blend. Season dressing
with salt and pepper. Let stand 30 minutes to blend flavors.
Cook green beans in large pot of boiling salted water until
crisp-tender, about 2 minutes. Using slotted spoon, transfer beans to
cold water to cool. Drain well. Pat dry with paper towels.
Return water to boil. Add pasta and cook until just tender but still
firm to bite, stirring often, about 2 minutes. Drain. Rinse pasta
under cold water. Drain well.
Combine green beans, pasta, carrots, green onions, and dressing in
large bowl. Toss to coat. Season with salt and pepper. (Can be made
6 hours ahead. Cover; chill.)
