Cool and Creamy Green Bean Salad

By cserumga

Ingredients

• 1 cup plus 2 teaspoons white vinegar
• 1 tablespoon sugar
• Salt and pepper
• 2 pounds green beans, stem ends trimmed
• 1/2 small red onion, sliced thin
• 1/2 cup mayonnaise
• 1/4 cup plain whole-milk yogurt
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, minced

Details

Servings 8
Adapted from cookscountry.com

Preparation

Step 1

1. Fill large bowl with ice water. Bring 4 quarts water and 1 cup vinegar to boil in large pot over high heat. Add sugar, 1 tablespoon salt, and beans and cook until beans are just tender, about 3 minutes. Add onion to pot and cook until just softened, about 30 seconds. Drain vegetables in colander and immediately transfer to ice water. Once beans and onion are cool, drain again and dry thoroughly with paper towels. (Cooked vegetables can be refrigerated in zipper-lock bag for 24 hours.)

2. Whisk mayonnaise, yogurt, oil, garlic, and remaining vinegar in large bowl. Add chilled beans and onions and toss until well coated. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days.)