Cool and Creamy Green Bean Salad

A yogurt/mayonnaise dressing provides a creamy texture and a welcome tang without the heaviness of using mayonnaise alone or a mayonnaise/sour cream mixture. Recipe from Cook's Country magazine.

• Ready In: 34 mins
• Serves: 8

Ingredients

• 1  cup white vinegar
• 1  tablespoon sugar
• 1  tablespoon salt
• 2  lbs green beans, stem ends trimmed
• 1⁄2 small red onion, sliced thin
• 1⁄2 cup mayonnaise
• 1⁄4 cup plain yogurt
• 1  tablespoon extra virgin olive oil
• 1  tablespoon white vinegar
• 1  garlic clove, minced
•  salt and pepper

Directions

1. Fill large bowl with ice water and set aside.
2. In a large pot over high heat, bring 4 quarts water and 1 cup vinegar to boil. Add sugar, salt, and beans and cook until beans are just tender, about 3 minutes.
3. Add onion to pot and cook until just softened, about 30 seconds.
4. Drain vegetables in colander and immediately transfer to ice water.
5. Once beans and onion are cool, drain again and dry thoroughly with paper towels.
6. Whisk mayonnaise, yogurt, oil, and 1 tablespoon vinegar in large bowl. Add chilled beans and onions and toss until well coated. Season with salt and pepper.