Ready In: 25 mins
Prep: 10 mins
Cook: 15 mins
Yields: 8 Servings
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 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.