Replacing potatoes with green beans sounds like a winning recipe for a light summer salad. So why are most creamy green bean salads mushy and bland? Here’s what we discovered:
Test Kitchen Discoveries
To achieve the perfect crisp-tender texture and season them at the same time, boil the beans in a mixture of water, white vinegar, sugar, and salt until just tender. Remove them to a bowl of ice water to immediately stop cooking and lock in their texture and color.
We liked red onion in this salad, but thought its flavor was overpowering and its texture too crunchy. Briefly blanching the sliced onion with the beans solved both problems.
We prefer the richness of whole-milk yogurt here, but low-fat yogurt is acceptable.
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