Cool and Creamy Green Bean Salad
Replacing potatoes with green beans sounds like a winning recipe for a light summer salad, but most recipes leave the green beans mushy and bland. We wanted a creamy dressing that would flavor, but not overpower, the beans.
Why This Recipe Works
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.
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