Lemon-spiked Greek yogurt creates a zingy sauce for crisp blanched green beans. Serve chilled or at room temperature.
1 pound green beans; trimmed
1/3 cup plain nonfat Greek yogurt
1 tablespoon lemon juice
2 teaspoons minced shallot
1/4 teaspoon fine sea salt
Bring a large pot of water to a boil. Add green beans and cook just until they turn bright green and are crisp-tender, about 5 minutes. Drain and cool immediately in a bowl of ice cold water. Once cooled, remove beans from ice water and pat dry.
In a large bowl combine yogurt, lemon juice, shallot and salt. Add green beans and toss until evenly coated.
makes 4 Servings