Ingredients
1 1/2 lb green beans
1/3 C coarsely chopped fresh flat leaf parsley
1/4 C veganaise
1/4 C plain yogurt
1 1/2tsp apple cider vinegar
1 1/2tsp fresh lemon juice
1tsp lemon zest
2tsp fresh tarragon, minced
1/2tsp anchovy paste
salt and pepper to taste
Preparation
Steam beans, until just tender, 6-8 mins. They should be tender, but crisp. Once desired tenderness has been reached, place beans in an ice bath to stop internal cooking. Drain into a colander and shake dry. In a small bowl mix parsley, mayo, yogurt, vinegar, lemon juice, zest, and anchovy paste, combine until well blended. Transfer to a large bowl and toss with beans until well coated. Serve immediately
