Bean Salad with Shrimp and Curry Yogurt

By Reen

Cooking Light July 2013

Ingredients

• 1/4 1/4 1/4 cup finely chopped shallots
• 1 1 1 tablespoon chopped fresh flat-leaf parsley
• 1 1 1 tablespoon chopped fresh tarragon
• 2 2 2 tablespoons extra-virgin olive oil
• 1 1/2 1 1/2 1/2 tablespoons white wine vinegar
• 1 1 1 teaspoon Dijon mustard
• 1/2 1/2 1/2 teaspoon kosher salt, divided
• 1/2 1/2 1/2 teaspoon freshly ground black pepper, divided
• 1/2 1/2 2% cup plain 2% reduced-fat Greek yogurt
• 1 1 1 teaspoon Madras curry powder
• 1 1/2 1 1/2 1/2 teaspoons honey
• 1/2 1/2 1/2 teaspoon fresh lime juice
• 9 9 9 ounces green beans, trimmed

Details

Preparation time 25mins
Cooking time 25mins
Adapted from simmerandboil.cookinglight.com

Preparation

Step 1

1. Combine first 6 ingredients, ¼ teaspoon salt, and ¼ teaspoon pepper in a large bowl, stirring with a whisk. Combine yogurt, curry, honey, and juice in a small bowl. 2. Cook beans in boiling water 3 minutes or until crisp-tender; drain. Add beans to shallot mixture; toss to coat. 3. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shrimp, remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, and thyme to pan; sauté 3 minutes or until done. Add shrimp to green bean mixture; toss to coat. Serve with yogurt mixture. SERVES 4 (serving size: about 1 cup shrimp mixture and about 2 tablespoons yogurt mixture) CALORIES 234; FAT 12.3g (sat 2.1g, mono 7.5g, poly 1.3g); PROTEIN 19.9g; CARB 11.8g; FIBER 2.4g; CHOL 145mg; IRON 1.4mg; SODIUM 455mg; CALC 129mg - See more at: http://simmerandboil.cookinglight.com/2013/07/01/todays-special-bean-salad-with-shrimp-from-taluluas-garden-in-philadelphia/#sthash.2KFQqC9N.dpuf