Lemon-spiked Greek yogurt creates a zingy sauce for crisp blanched green beans. Serve chilled or at room temperature.
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.