Ingredients
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1/2 cup nonfat plain Greek yogurt
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1/4 cup finely chopped red onion
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2 tbsp chopped fresh dill
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1 tsp lemon zest
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2 tbsp fresh lemon juice
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1/2 lb small red and/or purple potatoes, cut into 1/2x1x2x2-inch pieces
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1 lb green beans, trimmed and cut into 2-inch pieces
Steps
1
In a medium bowl combine yogurt, onion, dill, lemon zest and lemon juice. Cover and set aside.
2
In a large skillet combine potatoes and 1 cup water. Place green beans on potatoes. Place skillet over high heat; bring to a simmer. Reduce heat to medium; cook, covered, 5 minutes or until potatoes are tender and green beans are crisp-tender. Drain and rinse under cold water; drain well.
3
Add potatoes and green beans to yogurt mixture; toss to coat. Serve warm or refrigerate until serving.
