Servings: Makes 4 servings
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.
From the May 2004 issue of O, The Oprah Magazine
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