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! Green Bean Salad with Garlicky-Yogurt Dressing Go to recipes By Stonyfield Vegetarian Side Dishes Gluten Free Mediterranean Salads Summer Red, White, and Blue Father's DayHere 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: 25 minutes Level: Easy Prep: 10 minutes Cook: 15 minutes Yields: 8 Servings Print RecipeIngredients8 cloves of garlic1/2 c of Stonyfield Organic Whole Milk6 oz of Stonyfield Organic Low Fat Plain Yogurt2 T red wine vinegar1 shallot (minced)1/4 t salt1/8 t black pepper1 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 parsleydirectionsStep 1Place 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 2Bring 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 3In a large bowl, combine beans with roasted red peppers, mozzarella and parsley. Drizzle with reserved dressing and toss to combine. Serve immediately.