Green beans with lemon vinaigrette

  • 2 tsp minced fresh parsley
  • 2 Tbsp lemon juice
  • 1 Tbsp plain, unsweetened yogurt
  • 2 tsp chopped chives or green onion with green top
  • Salt and black pepper, to taste
  • 1/3 c canola oil
  • 1 lb fresh green beans, trimmed

Combine parsley, juice, yogurt, chives, salt, pepper, and oil in jar with tight-fitting lid. Shake vigorously. Chill. Blanch green beans 4 minutes; plunge in ice water to stop cooking. Drain. Toss green beans with vinaigrette. Makes 6 servings