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Inspired by a Lebanese pasta dish, we toss steamed green beans with garlicky yogurt for an easy side dish. Try it with roast lamb.

Source: EatingWell Magazine, May/June 2009




Ingredient Checklist


Instructions Checklist
  • Place a medium bowl of ice water near the stove. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender, 6 to 8 minutes. Transfer the beans to the ice water to cool. Remove from the ice water with a slotted spoon and let drain on a kitchen towel; blot dry with another towel.

  • If using fresh garlic, mash with salt using the back of a spoon until a paste forms. Whisk the garlic paste (or garlic powder and salt) with yogurt, oil, parsley (if using) and pepper in a large bowl. Add the green beans and toss to coat. Serve cold.

Nutrition Facts

about 3/4 cup
89 calories; protein 3.9g; carbohydrates 11.4g; dietary fiber 3.6g; sugars 4.1g; fat 3.9g; saturated fat 0.6g; cholesterol 0.6mg; vitamin a iu 780.5IU; vitamin c 11.3mg; folate 40.4mcg; calcium 111.5mg; iron 0.8mg; magnesium 26.1mg; potassium 244.3mg; sodium 164.8mg; thiamin 0.1mg.

1 vegetable, 1 fat