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Green Bean Salad with Greek Yogurt, Dill and Garlic Breadcrumbs

Anthony Chittum, Vermilion

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2 tablespoons butter
5 garlic cloves, minced
1/2 cup coarse breadcrumbs
100 green beans, ends removed
1 1/2 cup Greek yogurt
3 tablespoons dill, chopped finely
Salt and pepper, as needed

Preheat the oven to 375 degrees.
Set a large saute pan over medium heat and melt the butter. Add the garlic and sauté until translucent. Add the breadcrumbs and stir until combined. Place the breadcrumb mixture on a baking sheet and cook in the oven until it turns golden brown. Remove from oven and let cool at room temperature.

Heat a large stock pot of water seasoned with salt. Fill a large bowl with ice water. When the water is boiling add the green beans and cook until al dente. Drain the beans and shock in the ice bath. Drain the beans again, dry them, and put them in a large mixing bowl. Add the Greek yogurt and dill to mixing bowl, season with salt and pepper, and stir. Refrigerate the salad until completely chilled. Top with the baked breadcrumbs and serve.

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