Green Beans With Tangy Shallot-Yogurt Sauce

4 from 1 ratings

Lemon-spiked Greek yogurt creates a zingy sauce for crisp blanched green beans. Serve chilled or at room temperature. Click here to see In Season: Green Bean Frenzy.

Servings

servings

Ingredients

1 pound green beans, trimmed
1 tablespoon lemon juice
2 teaspoon minced shallot
1/4 teaspoon fine sea salt
1/3 cup plain nonfat greek yogurt

Directions

Bring a large pot of water to a boil over high heat and prepare an ice bath. Add the green beans and cook just until they turn bright green and are crisp-tender, about 5 minutes. Drain and cool immediately in the ice bath. Once cooled, remove the beans from water and pat dry.
In a large bowl, combine the yogurt, lemon juice, shallot, and salt. Add the green beans and toss until evenly coated.