Creamy Green Bean Salad

Creamy Green Bean Salad

Ingredients

Salad

• 500g green beans, trimmed
• 300g cherry tomatoes, halved
• 1 red onion (~150g), thinly sliced
• 75g roasted red peppers, chopped
• 40g feta cheese, crumbled
• 20g fresh parsley, chopped
• 5g fresh basil, chopped

Dressing

• 60g lite mayonnaise
• 60g 0% Greek yogurt
• 20g Dijon mustard
• 20g apple cider vinegar
• 15g honey
• Juice and zest of ½ lemon
• 5g garlic, minced
• Salt and black pepper, to taste

Directions

1. Bring a large pot of salted water to a boil. Slice the green beans in thirds, then add them to the pot and blanch for 3–4 minutes, until bright green and crisp-tender.
2. Immediately transfer the green beans to a bowl of ice water. Let cool for 2–3 minutes, then drain and pat very dry.
3. Whisk together the mayonnaise, Greek yogurt, Dijon, apple cider vinegar, honey, lemon juice and zest, garlic, salt, and black pepper until smooth and creamy.
4. Add the green beans, tomatoes, red onion, roasted red peppers, feta, parsley, and basil to a large bowl.
5. Pour the dressing over the salad and toss gently until everything is evenly coated.
6. Refrigerate for 30–60 minutes before serving to let the flavors develop.
7. Toss again just before serving and adjust salt, pepper, or acidity to taste.

Nutrition Per Serving, Makes 6:

• Calories: 135
• Protein: 6g
• Carbohydrates: 20g
• Fat: 4g
• Fiber: 4g