Name: Green Beans With Yogurt Drizzle
Yield: 4 servings
Ingredients: 1 lb thin green beans, trimmed; 3 tbsp extra virgin olive oil, divided; 1 None red bell pepper, chopped; 1/2 cup 2% Greek yoghurt; 1/4 cup grated parmesan cheese; 2 tsp lemon juice; 1/2 tsp anchovy paste; 1 clove garlic, chopped; None None very small black olives, for garnish; None None fresh parsley, for garnish

Servings: 4 persons

1 lb thin green beans, trimmed
3 tbsp extra virgin olive oil, divided
1 None red bell pepper, chopped
1/2 cup 2% Greek yoghurt
1/4 cup grated parmesan cheese
2 tsp lemon juice
1/2 tsp anchovy paste
1 clove garlic, chopped
None None very small black olives, for garnish
None None fresh parsley, for garnish

1
Steam or cook green beans in boiling water to desired softness. Drain. Heat 1 tablespoon oil in a skillet and cook 10-inch pepper over medium heat, stirring occasionally for 4 minutes or until softened. Add green beans and toss to coat. Combine remaining ingredients except olives in a microwave-safe bowl and cook on HIGH temp. for 30 seconds, stirring once, until warm. Arrange green beans on a serving platter. Top with red peppers and olives. Serve sauce over vegetables. Garnish with fresh parsley leaves.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Green Beans With Yogurt Drizzle

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