Cool & Creamy Green Bean Salad

1 c. plus 2 tsp. white vinegar
1 Tbsp. sugar
Salt and pepper
1/2 c. mayonnaise
2 lbs. green beans, stem ends trimmed
1/2 small red onion, sliced thin
1/4 c. plain whole-milk yogurt
1 garlic clove, minced
1 Tbsp. extra-virgin olive oil

Fill large bowl with ice water. Bring 4 qts. water and 1 c. vinegar to boil in large pot over high heat. Add sugar, 1 Tbsp. 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 onions are cool drain again and dry thoroughly with paper towels. (Cooked vegetables can be refrigerated in zipper-lock bag for 24 hours.) 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. Serves 8. (Can be refrigerated in airtight container for 2 days.)

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