Yoğurtlu Taze Fasulye | Turkish Bean Salad with Yogurt

Bring a large pot of plenty of water to a boil and salt well (use about half of the table salt). Wash the green beans, trim the ends, and cut them in half depending on their length. Blanch the beans in the boiling salted water for about 6–8 minutes until al dente. Then immediately plunge them into ice-cold water so they retain their bright green color and crispness, then drain thoroughly.

For the yogurt bed, peel the garlic and finely grate or mince it. In a bowl, stir the Greek yogurt together with the olive oil, grated garlic, and the remaining table salt until smooth. Spread the yogurt evenly across two shallow plates or a large serving platter.

Arrange the drained green beans on the bed of yogurt. Wash the fresh dill, shake dry, chop finely, and scatter over the beans.