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Green Bean Salad with Garlicky-Yogurt Dressing

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!

Ready in: Level: Easy
Prep: Cook: Yields: 8 Servings


  • 8 cloves of garlic

  • 1/2 c of Stonyfield Organic Whole Milk

  • 6 oz of Stonyfield Organic Low Fat Plain Yogurt

  • 2 T red wine vinegar

  • 1 shallot (minced)

  • 1/4 t salt

  • 1/8 t black pepper

  • 1 lb of green beans (trimmed and halved)

  • 1 lb of yellow wax beans (trimmed and halved)

  • 1/2 c roasted red peppers (chopped)

  • 8 oz small fresh mozzarella balls (ciliegine, drained and quartered)

  • 2 T chopped parsley

Calories: 150, Calories from Fat: 80, Total Fat: 9g, Saturated Fat: 4.5g, Cholesterol: 25mg, Sodium: 120mg, Total Carbohydrate: 12g, Dietary Fiber: 4g, Sugars: 4g, Protein: 8g, Vitamin A: 10%, Vitamin C: 60%, Calcium: 10%, Iron: 8%


Step 1

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.

Step 2

Bring a large pot of salted water to 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.

Step 3

In a large bowl, combine beans with roasted red peppers, mozzarella and parsley. Drizzle with reserved dressing and toss to combine. Serve immediately.