Make the pickled onions in advance for best flavor!

Cold Green Bean Salad with Yogurt Herb Dressing and Pickled Red Onions
  • 1 lb green beans trimmed
Dill Dressing
  • 8 ounces greek yogurt
  • 1 tbsp dried dill
  • 1 tbsp dijon mustard
  • 1/4 cup olive oil extra virgin
  • To taste salt and pepper
  • 1 lemon juice juiced and zested
Pickled Onions
  • 1/2 each onion thinly sliced
  • 1/2 cup water
  • 1/2 cup red wine vinegar
  • 1/4 cup salt
  • 1/2 cup Sugar
  1. Bring a large pot of water to boil and salt heavily. Clean up the ends of the green beans and get a medium sized bowl filled with water and ice.
  2. Once water comes to a boil, place green beans in the water and cook until bright green in color and slightly soft, about 3-5 minutes. When green beans are tender, remove from boiling water and place in ice water to stop the cooking process. Allow beans to cool and remove from water. Dry either with a paper towel or on a wire rack.
Dill Dressing
  1. Combine greek yogurt, dill, lemon juice, salt and pepper together and taste to adjust seasonings. Combine with green beans, add some pickled red onions and adjust seasonings.
Pickled Red Onion
  1. Bring the pickling ingredients to a boil in a small pot. Cool until room temperature. Once cool, slice the onion thin and add to liquid. Let set overnight to fully pickle.
Recipe Notes

Recipe from I Just Make Sandwiches