Intro: Creamy Green Bean Salad
This simple green bean salad is so creamy and satisfying. Those crisp and flavorful green beans are dressed in a Greek yogurt and mayonnaise sauce. I like to cook my green beans in salted water just until they become tender, without losing their bite. After they are cooked to perfection, I cool them down in ice cold water, to make sure they keep their lovely color. While the beans rest in cold water, I make my own delicious mayonnaise, I mix it with Greek yogurt and I season it with garlic and parsley.
Very easy to make, hearty, budget-friendly and delicious!
Step 1: Ingredients
Ingredients (for 4 servings):
- 500g green beans
- 2 Tbsp homemade mayonnaise
- 2 Tbsp Greek yogurt
- 2 garlic cloves
- 1 Tbsp lemon juice
- 1 Tbsp fresh chopped parsley (optional)
- salt to taste
- a large saucepan
- 1 large bowl
- 1 cup of ice
- a cutting board
- a knife
- tsp = teaspoon
- Tbsp = tablespoon
Step 2: Trim the Beans
Rinse the green beans under cool water and shake dry. Trim the stem end from the beans. Using a sharp knife cute them into about 5cm pieces.
Step 3: Cook and Blanch the Beans
Fill a large pot with water, cover with a lid and bring to a boil.When the water starts to boil, add 1 Tbsp of salt. Add the beans and simmer them for 7 – 8 minutes.
Meanwhile prepare the ice bath by adding 1 cup of ice to a bowl filled with cold water. Carefully drain the beans and immediately place them in the ice bath. Let them cool completely and drain them using a colander. Leave aside while you prepare the dressing.
Step 4: Prepare the Mayonnaise
I make my mayonnaise the same way my grandmother used to (but it can be made using a blender, too).
For the mayonnaise you need a fresh yolk. The yolk will be used raw, so it is very important for the egg to be as fresh as possible. Clean the egg (with water and soap) and pat it dry. Separate the yolk from the white and place the yolk in a bowl. Save the egg white for another recipe (pavlova, meringue or egg white omelet). Start whisking the yolk for about 1 minute. It doesn't matter if you whisk it clockwise or counter-clockwise as long as you don't shift direction. Use the direction that suits you best. Now you can start adding the oil. At the beginning add just a few drops of oil, whisking vigorously. Continue adding the oil, few drops at a time (whisking continuously, of course), until the emulsion seems to thicken. Now you can increase the oil volume, to about 1 tsp at a time. Whisk continuously until all the remaining oil is incorporated.
For this recipe you will need only 2 large Tbsp of mayonnaise. Store the remaining mayonnaise in an airtight container, refrigerate it and use it in other recipes (salads, dressings, sandwiches, fish cakes).
In a large bowl mix it with Greek yogurt, lemon juice and minced garlic.
Step 5: Assemble and Serve
Add the green beans to the bowl, season with salt, stir gently and garnish with chopped parsley. It can be served immediately, but for the best flavor, refrigerate for at least 15 minutes before serving.
I like to have my green bean salad on a slice of whole-wheat toast.
Leftovers. Place the leftovers (if any) in a bowl, cover with cling film and refrigerate for up to 2 days.