Recipes

Garlicky Yogurt Green Beans with Walnuts

Side Angle Photo of yogurt green beans that have been blanched and tossed with walnuts and yogurt sauce.
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(Last Updated On: 4 Jul 2018)


While I have my favorite summer produce (sweet corn), green beans are a close second. I know that may sound strange but I absolutely adore fresh green beans. I grew up with mostly only eating canned green beans at holidays and even that was sparse. I didn’t fall in love until the CSA where I was able to pick my own.

These garlicky yogurt green beans are the perfect side for a cookout or picnic. Yogurt keeps a bit better than mayo and with the addition of garlic, it’s a powerful dressing. Add to that toasted walnuts and you have a perfect side. Of course, I’d gladly eat this for lunch too!

Yogurt Green Beans

variations

Nuts: I love the flavor of the toasted walnuts but you could use pecans instead. Or, if you wanted to go nut-free, sunflower seeds would be lovely with the green beans and yogurt.

Grains: I’ve bulked this salad up a bit with the addition of grains. Sorghum, farro, and barley are my top choices. Make extra dressing, though. The grains will really soak it up as the salad sits.

Roasted: If you feel like turning on the oven, roasting the green beans, instead of blanching only, makes for a delicious flavor and texture. I recommend following a process like in this recipe.

Side Angle Photo of green beans that have been blanched and tossed with walnuts and yogurt sauce.

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Description

A beautiful, easy summer side featuring blanched green beans tossed with toasted walnuts and a delicious yogurt sauce.


Ingredients

Green Beans

½ pound green beans

⅓ cup crushed walnuts, toasted

Yogurt Sauce

2 tablespoons cup fresh minced dill

1 tablespoon lemon juice

½ teaspoon lemon zest (about half a lemon)

1/4 cup plain, whole milk yogurt

1 clove garlic, minced

2 tablespoons olive oil

Pinch or two of salt


Instructions

  1. Bring a pot of salted water to a boil. Snap the ends from the greens beans and drop into the water. Blanch the beans until bright green and just tender, 4 or so minutes. Transfer the green beans to an ice bath and let cool.
  2. Place the green beans in a bowl along with the crushed walnuts. In a separate bowl combine the ingredients for the dressing, whisking to combine. Pour over the green beans and toss until well combined.

Notes

Tips & Tricks: To toast the green beans, place in a dry skillet over medium-low heat. Cook, shaking the pan often, until the walnuts are fragrant and starting to brown.

Stock up: get the pantry ingredients you will need: green beans, yogurt, walnuts

Keywords: green bean salad, yogurt dressing



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