Chilled beans with yogurt and mint

  • 1 lb. green beans, trimmed
  • 1/4 tsp. salt
  • 1 1/2 tsp. dry mustard
  • 1 tbsp. fresh lime or lemon juice
  • 2 tbsp. chopped fresh mint
  • 1 small garlic clove, very finely chopped
  • 1/2 tsp. sugar
  • freshly ground black pepper
  • 1/3 cup plain low-fat yogurt
  • 1 tomato, cut into wedges

Pour enough water into a large saucepan to fill it about 1 inch deep. Set a vegetable steamer in the pan and bring the water to a boil. Add the beans, cover the pan tightly, and steam the beans until they are tender about six minutes. Remove the beans from the pan, and refresh them under cold running water to arrest their cooking and preserve their color. When the beans are cool, drain them thoroughly and place them in a bowl. Sprinkle the salt over the beans and toss well. In a bowl, stir together the dry mustard and the lime or lemon juice until a smooth paste is formed. Add the mint, garlic, sugar, pepper and yogurt, and blend well. Add the beans and toss to coat them. Refrigerate for at least 30 minutes. At serving time, garnish with the tomato wedges. Serves 6