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.

Yogurt Dressing:

• 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:

Calories 95

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.