News & Politics

Green Bean Salad with Greek Yogurt, Dill and Garlic Breadcrumbs

Anthony Chittum, Vermilion

 
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.

Don’t Miss Another Big Story—Get Our Weekend Newsletter

Our most popular stories of the week, sent every Saturday.

Or, see all of our newsletters. By signing up, you agree to our terms.
More:
SIGN UP
We engage readers directly in their mailboxes with topics like Health, Things to Do, Best Brunches, Design & Shopping, and Real Estate. Get the latest from our editors today.
Get The Best Of Washingtonian In Your Inbox!