Chilled vegetables are topped with a creamy dressing in this fresh summer recipe.
1 cup low sodium chicken broth
1/2 pound (2 cups) fresh green beans, trimmed
1/2 pound (2 cups) fresh yellow wax beans, trimmed
3 Roma tomatoes, sliced
1/4 cup sour cream
2 green onions, chopped
1 tablespoon milk
1 teaspoon Dijon-style mustard
1/4 teaspoon dried dill weed
1/8 teaspoon coarse ground pepper
Pour chicken broth into 10-inch skillet. Cook over medium-high heat until broth comes to a full boil. Reduce heat to medium; add green and yellow beans. Cover; cook 10-15 minutes or until beans are crisply tender. Drain. Cover; refrigerate at least 30 minutes until chilled.
Whisk all sauce ingredients together in bowl.
Arrange green beans, yellow beans and tomatoes on plattr. Serve sauce over vegetables.
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