Green Bean Salad with Garlicky-Yogurt Dressing

By Stonyfield

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: 25 mins

Level: Easy

Prep: 10 mins

Cook: 15 mins

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
  • directions

    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.

    make it with yogurt instead!