| Servings | Prep Time | Cook Time |
| 8-10servings | 15minutes | 3minutes |
| Servings | Prep Time |
| 8-10servings | 15minutes |
| Cook Time |
| 3minutes |
|
Ingredients
Servings: servings
|
- Bring a large pot of water to boil and place green beans in pot. Blanch for 3 minutes.
- Carefully remove pot from stove and pour green beans into large colander placed in sink. NOTE: Always pour hot liquid AWAY from your body. Run cold water over the blanched green beans for a minute or two to cool them quickly and stop further cooking. Alternately, you could place green beans in a bowl of ice water for a couple of minutes.
- Strain cooled green beans in colander before placing in large bowl or on large tray if serving immediately.
- Make yogurt-dill dressing: on cutting board, chop rinsed and dried fresh dill. In small bowl or container, stir together the yogurt & EVOO. Add chopped fresh dill to yogurt-EVOO mixture. Stir well. Season with S & P.
- Toast pecans: Preheat oven to 350 degrees. Measure and chop 1 C pecans. Place chopped pecans on baking tray. Bake for 6 minutes. Remove from oven and let cool.
- Assemble dish: top blanched green beans with yogurt-dill dressing. Toss to coat beans. Top with toasted pecans. Serve.
My inspiration for this recipe came from Salad Days recipe for Green Beans, Toasted Hazelnuts, and Yogurt-Dill Dressing. I used toasted pecans instead of hazelnuts. Loved Amy Pennington's satisfying yogurt-dill dressing. I'd never thought to season green beans with dill, but it tasted like a perfect pair! Mmmm good!
The dressing was super easy to make. In fact, my 9-year old daughter mixed it together and assembled the final dish. I took care of the blanching, toasting, and chopping. Teamwork!
We shared this dish with family and friends as a side item during a bonfire, food, and fellowship night at a farm--big hit!
“Salads for a Crowd.” Salad Days: Boost Your Health and Happiness with 75 Simple, Satisfying Recipes for Greens, Grains, Proteins, and More, by Amy Pennington, Sasquatch Books, 2017, pp. 158–159.