Fresh Dill And Havarti Green Bean Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a recipe I perfected a few years back. The original recipe came from an Old South cookbook but didn't include the capers or lemon rind. I love havarti and capers so tried this combination. I love this recipe and make it all summer long when I can get my hands on fresh green beans. Read more . My husband loves this as well. I make it for summer cookouts and everyone always raves about it. Hope you enjoy it as much as we do. Ingredients:
1 pound green beans stems removed and washed |
1/3 cup purple pearl onions unpeeled |
1/3 cup lemon yogurt |
2 tablespoons fresh dill chopped |
1 large garlic clove minced |
1 teaspoon salt |
2 teaspoons freshly ground black pepper |
1 tablespoon capers drained |
1 cup dill havarti cheese cubed |
1 teaspoon grated lemon rind |
Directions:
1. In medium saucepan of boiling salted water cook green beans uncovered for 7 minutes then drain well.
2. Meanwhile place pearl onions in a second small saucepan of boiling water for 3 minutes then rinse under cold water.
3. Cut root end and squeeze gently toward root end until onion slips out then cut in half.
4. Mix yogurt, dill, garlic, salt and pepper in serving bowl.
5. Add onions to yogurt mixture.
6. Toss in green beans while still hot and let marinate at room temperature for 10 minutes.
7. Toss in capers, cheese and lemon rind.
8. Refrigerate until ready to serve.
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