Fresh Dill and Havarti Green Bean Salad
From chefmeow 17 years ago
- 15 minutes to make
- Serves 8
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. See less
Ingredients
- 1 pound green beans stems removed and washed shopping list
- 1/3 cup purple pearl onions unpeeled shopping list
- 1/3 cup lemon yogurt shopping list
- 2 tablespoons fresh dill chopped shopping list
- 1 large garlic clove minced shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons freshly ground black pepper shopping list
- 1 tablespoon capers drained shopping list
- 1 cup dill havarti cheese cubed shopping list
- 1 teaspoon grated lemon rind shopping list
How to make it
- In medium saucepan of boiling salted water cook green beans uncovered for 7 minutes then drain well.
- Meanwhile place pearl onions in a second small saucepan of boiling water for 3 minutes then rinse under cold water.
- Cut root end and squeeze gently toward root end until onion slips out then cut in half.
- Mix yogurt, dill, garlic, salt and pepper in serving bowl.
- Add onions to yogurt mixture.
- Toss in green beans while still hot and let marinate at room temperature for 10 minutes.
- Toss in capers, cheese and lemon rind.
- Refrigerate until ready to serve.
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