Cold Green Bean Salad

by Robert Booz

Yogurt, Herbs, Garlic and Toasted Bread Crumbs Here’s a delicious option for those warm summer nights out in the yard or down on the beach. Serve with grilled fish for dinner or with a sandwich for lunch. If you aren’t serving this right away, or you think there might be leftovers, keep the breadcrumbs on the side and let people garnish their own serving.


  • For the Breadcrumbs:
  • 1½ cups of coarse breadcrumbs
  • ¼ cup of olive oil or sunflower oil
  • 1 garlic clove, crushed
  • Salt, to taste
  • 2 anchovies (optional)
  • For the Green Beans:
  • 1 lb. trimmed and blanched green beans, cut into 2 inch sections
  • 1 cup thick yogurt, preferably Greek
  • 1 Tbsp. tahini paste
  • 1 Tbsp. cider vinegar
  • 1 Tbsp. sweet marjoram, finely chopped
  • 2 Tbsp. parsley, finely chopped
  • 3 garlic cloves, minced
  • 1 Tbsp. olive oil
  • Salt, to taste

In a large frying pan bring the oil to a medium-high heat and add the crushed garlic clove and optional anchovies. Use a wooden spoon to break the anchovies down into the oil. Remove the garlic and add the breadcrumbs and salt, stirring occasionally. Cook until they are golden brown. Reserve.

Sauté the garlic in the olive oil, and mix thoroughly all the other ingredients, except the green beans, in a large bowl. Add the green beans and toss to coat. Salt to taste and enjoy topped with the toasted breadcrumbs.

Recipe yields 4 to 6 servings.