> 4 cups green beans, trimmed
> 3 tbsp Cabot plain Greek yogurt
> 1 tbsp mayonnaise
> 2 tsp white wine vinegar
> 1/2 tsp salt
> 1/2 tsp freshly cracked black pepper
> 1/4 tsp granulated garlic or garlic powder
> 2 cups cherry tomatoes, cut in half
> 1/2 cup Mariani chopped or sliced almonds
> 6 oz Cabot Seriously Sharp Cheddar, Cabot Vermont Sharp Cheddar, Cabot Lite 75 Cheddar, cut into cubes
> 2 tbsp chopped basil
BRING a large pot of lightly salted water to a boil. Add green beans and cook until crisp-tender, 3 to 4 minutes. Drain and rinse under cold water. Drain thoroughly.
WHISK yogurt, mayonnaise, vinegar, salt, pepper and garlic powder in a large bowl.
ADD the green beans, tomatoes, almonds and cheddar to the bowl and toss to coat. Serve topped with basil.
Recipe provided by Cabot