Wednesday, April 29, 2009

Green Beans with Creamy Garlic Dressing

Inspired by a Lebanese pasta dish, we toss steamed green beans with garlicky yogurt for an easy side dish. Try it with roast lamb.

  • 1 pound green beans, trimmed and cut diagonally into 1-inch pieces
  • 1 small clove garlic, minced, or 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup nonfat plain yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh parsley (optional)
  • Freshly ground pepper to taste
  • Place a medium bowl of ice water near the stove. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender, 6 to 8 minutes. Transfer the beans to the ice water to cool. Remove from the ice water with a slotted spoon and let drain on a kitchen towel; blot dry with another towel.
  • If using fresh garlic, mash with salt using the back of a spoon until a paste forms. Whisk the garlic paste (or garlic powder and salt) with yogurt, oil, parsley (if using) and pepper in a large bowl. Add the green beans and toss to coat. Serve cold.

1 comment:

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Thank you so much for taking the time to comment! Enjoy Middle Eastern and Lebanese Recipes! :)


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