From Eating Well, May/June 2009
1 pound green beans, trimmed and cut diagonally into 1 inch pieces
1 small clove garlic, minced
1/2 tsp kosher salt
1/2 cup nonfat plain yogurt
1 tbsp olive oil
1 tbsp chopped fresh parsley (optional)
fresh ground pepper to taste
Place a medium bowl of ice water near the stove. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender, 6-8 minutes. transfer the beans to the ice water to cool. Remove from the ice water with a slotted spoon and let drain on a kitchen towel.blot dry with another towel.
Mash garlic with salt using the back of a spoon until a paste forms. Whisk the garlic paste with yogurt, oil, and pepper in a large bowl. Add the beans and toss to coat. Serve cold.