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Cool and Creamy Green Bean Salad

From

June/July 2008

Cool and Creamy Green Bean Salad

Replacing potatoes with green beans sounds like a winning light summer salad idea. So why are most creamy green bean salads mushy and bland? We wanted a green bean salad recipe that was fresh and light. To achieve the perfect crisp-tender texture and season them at the same time, we boiled the beans in a mixture of water, white vinegar, sugar, and salt until just tender. We then removed them to a bowl of ice water to immediately stop cooking and lock in their texture and color. We liked red onion in this green bean 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 in this green bean salad recipe, but low-fat yogurt is acceptable.

Serves 8

We prefer the richness of whole-milk yogurt, but low-fat yogurt is acceptable here. Yellow wax beans may be substituted for all or some of the green beans.

Ingredients

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