Here is a perfect side dish to bring to a summer potluck or barbecue. Its bright colors and fresh flavors make this salad hard to resist!
| 8 | clove | garlic |
| 1⁄2 | c | Stonyfield Organic Whole Milk |
| 6 | oz | Stonyfield Organic Low Fat Plain Yogurt |
| 2 | tbsp | red wine vinegar |
| 1 | shallot (minced) | |
| 1⁄4 | tsp | salt |
| 1⁄8 | tsp | black pepper |
| 1 | lb | green beans (trimmed and halved) |
| 1 | lb | yellow wax beans (trimmed and halved) |
| 1⁄2 | c | roasted red peppers (chopped) |
| 8 | oz | small fresh mozzarella balls (ciliegine, drained and quartered) |
| 2 | tbsp | chopped parsley |
Place garlic cloves and milk in a small saucepan; bring to a simmer over low heat. Poach garlic for about 10 minutes or until softened. Carefully transfer hot garlic and milk mixture to a blender and pulse until well blended. Stir together garlic mixture with yogurt, vinegar, shallot, salt and pepper; set aside.
Bring a large pot of salted water to a boil. Add the green and wax beans to the pot and cook for 4 minutes or until crisp-tender. Drain well and rinse with cold water; let cool to room temperature.
In a large bowl, combine beans with roasted red peppers, mozzarella and parsley. Drizzle with reserved dressing and toss to combine. Serve immediately.