This vegetable salad provides a burst of spring in every mouthful.
Servings: Makes 4 servings
  • 1/2 cup plain yogurt
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1 tablespoon fresh chopped dill
  • 1 tablespoon plus 1/2 teaspoon kosher salt
  • 1 pound haricots verts or other green beans , stems removed
  • 1/2 small red onion , thinly sliced
  • 1 cup halved (lengthwise) cherry tomatoes
  • 1/4 teaspoon freshly ground pepper
  • Directions
    In a small bowl, whisk together yogurt, lemon juice, salt, and chopped dill; cover and refrigerate until ready to use.

    To a large pot of boiling water, add 1 tablespoon salt. Add haricots verts and cook until just tender, 4 to 6 minutes. Drain well and rinse in very cold water until completely cool. Refrigerate until cold. Meanwhile, soak red onions in cold water 10 minutes; drain. In a large bowl, combine chilled haricots verts, drained onions, tomatoes, remaining 1/2 teaspoon salt, and pepper. Toss with dressing and serve.


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