While I have my favorite summer produce (sweet corn), green beans are a close second. I know that may sound strange but I absolutely adore fresh green beans. I grew up with mostly only eating canned green beans at holidays and even that was sparse. I didn’t fall in love until the CSA where I was able to pick my own.
These garlicky yogurt green beans are the perfect side for a cookout or picnic. Yogurt keeps a bit better than mayo and with the addition of garlic, it’s a powerful dressing. Add to that toasted walnuts and you have a perfect side. Of course, I’d gladly eat this for lunch too!
Yogurt Green Beans
Nuts: I love the flavor of the toasted walnuts but you could use pecans instead. Or, if you wanted to go nut-free, sunflower seeds would be lovely with the green beans and yogurt.
Grains: I’ve bulked this salad up a bit with the addition of grains. Sorghum, farro, and barley are my top choices. Make extra dressing, though. The grains will really soak it up as the salad sits.
Roasted: If you feel like turning on the oven, roasting the green beans, instead of blanching only, makes for a delicious flavor and texture. I recommend following a process like in this recipe.
Green beans are a summer treat in my kitchen. You won’t find canned or flavorless green beans here. I love using green beans in salads, grain bowls, and now as a finger food for the little guy. A few other ways I love green beans:
A beautiful, easy summer side featuring blanched green beans tossed with toasted walnuts and a delicious yogurt sauce.
½ pound green beans
⅓ cup crushed walnuts, toasted
2 tablespoons cup fresh minced dill
1 tablespoon lemon juice
½ teaspoon lemon zest (about half a lemon)
1/4 cup plain, whole milk yogurt
1 clove garlic, minced
2 tablespoons olive oil
Pinch or two of salt
- Bring a pot of salted water to a boil. Snap the ends from the greens beans and drop into the water. Blanch the beans until bright green and just tender, 4 or so minutes. Transfer the green beans to an ice bath and let cool.
- Place the green beans in a bowl along with the crushed walnuts. In a separate bowl combine the ingredients for the dressing, whisking to combine. Pour over the green beans and toss until well combined.
Tips & Tricks: To toast the walnuts, place in a dry skillet over medium-low heat. Cook, shaking the pan often, until the walnuts are fragrant and starting to brown.
Keywords: green bean salad, yogurt dressing