A fresh, lighter, more nutritious forward take on a green bean casserole.
No fried onions in sight, but we still have crunchy elements from fresh pomegranate and toasted walnuts.
Creamy elements from the whipped yogurt and feta dressing.
And a green bean that hasn’t been cooked down to soggy remnants of what it used to be. We are keeping them lightly cooked so they retain their wonderful snappy bite.
also, this is way way way easier than the traditional and it looks AMAZING on the table when served. Like it’s a stand out dish that takes mere minutes to put together.
GREEN BEAN SALAD
12 oz green beans, trimmed and cleaned
1 pomegranate, seeded
1 cup walnuts
½ cup Greek yogurt
½ cup feta
2 tbsp extra virgin olive oil
1 ½ tsp dried dill or 2 tbsp fresh dill chopped
Juice of ½ a lemon
Salt + pepper to taste
MAKE IT
Boil green beans for 7 minutes then rinse and transfer to an ice bath so they don’t continue cooking.
Heat a pan on medium/high and add walnuts. Move them around in the pan a bit so they don’t burn, and remove when they smell toasty and look more golden.
To make the dressing: add yogurt, feta, EVOO, dill, lemon, salt and pepper to a bowl and mix really well.
Mix green beans with dressing.
Assemble: grab a pretty dish and place green beans on bottom. Top with pomegranate seeds, then walnuts.
Enjoy 🙂
