Green Bean Salad With Yogurt Dressing
Serves 4 to 6.
Note: Green olives add a briny, salty note to this bright salad of tender garden-fresh beans. You can make the dressing ahead. You’ll have extra dressing, so store it in a covered container in the refrigerator and use within the week. It’s delicious on chicken salad, tossed with chopped fresh kale or served over fish. From Beth Dooley.
• 2 tbsp. fresh lemon juice
• 1/2 tsp. sugar
• 1 garlic clove, crushed
• 1/2 c. plain, whole-milk Greek yogurt
• 3 tbsp. extra-virgin olive oil
• 1 tbsp. chopped fresh dill
• 1 tbsp. chopped fresh parsley
• Salt and freshly ground black pepper to taste
• 1 lb. green beans, tipped and tailed
• 1/4 c. chopped pitted green olives
For the dressing: In a small bowl, whisk together the lemon juice, sugar, garlic and yogurt. Whisk in the oil, then the dill and the parsley and season with salt and pepper.
Bring a large pot of water to a boil over high heat and add the beans. Cook until bright and just tender, about 6 to 10 minutes, depending on the size of the beans. Turn into a colander set over the sink, drain and refresh under cold water. Drain thoroughly.
Arrange the beans on a serving platter or individual plates and spoon the dressing over the beans. Scatter the chopped olives over all. Serve at room temperature or chilled.
Nutrition information per 1/6 serving:
Fat 8 g
Sodium 100 mg
Carbohydrates 7 g
Saturated fat 2 g
Total sugars 2 g
Protein 2 g
Cholesterol 5 mg
Dietary fiber 2 g
Exchanges per serving: 1 vegetable, 1½ fat.