Nutrition per serving may change if servings are adjusted.
1½ pounds mixed green and yellow string beans, trimmed and cut into thirds
¼ cup buttermilk
3 tablespoons crumbled feta cheese
2 tablespoons mayonnaise
2 tablespoons chopped fresh dill or 2 teaspoons dried
2 tablespoons chopped fresh parsley
1 scallion, cut into thirds
2 teaspoons cider vinegar
¼ teaspoon salt
¼ teaspoon ground pepper
⅓ cup halved and very thinly sliced red onion
Place a large bowl of ice water by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beans, cover and steam until tender-crisp, 3 to 4 minutes. Transfer the beans to the ice water to cool. Drain and pat dry.
Combine buttermilk, feta, mayonnaise, dill, parsley, scallion, vinegar, salt and pepper in a mini food processor. Pulse until almost smooth.
Transfer the beans to a large bowl, add onion and the dressing; toss to coat.
Make Ahead Tip: Refrigerate cooked beans (Step 1) for up to 1 day.
91 calories;5 g fat(1 g sat); 4 g fiber; 10 g carbohydrates; 3 g protein; 44 mcg folate; 7 mg cholesterol; 3 g sugars; 0 g added sugars; 607 IU vitamin A; 14 mg vitamin C; 91 mg calcium; 1 mg iron; 192 mg sodium; 294 mg potassium