Green bean salad with yogurt and dill dressing and crispy onions

By Andrea Buckett
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  • 600 grams green beans, trimmed
  • 1 cup Balkan yogurt
  • 1 shallot minced
  • 1/4 cup minced fresh dill
  • 1/2 teaspoon salt
  • 1/2 cup French fried onions (store bought)


  1. Place a large pot half full of water on the stove on high heat. Once the water boils add the trimmed green beans.  Bring the water back up to a simmer and cook for one minute.  Drain immediately and run cold water (or plunge into an ice bath) over the beans to stop the cooking. Drain and dry the beans well.
  2. In a bowl mix together the yogurt, shallot, dill and salt.
  3. Set the beans out on a large platter and dollop the dressing over the top. Garnish with the fried onions.

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