Green Bean, Cherry Tomato and Cheddar Salad

Name: Green Bean, Cherry Tomato and Cheddar Salad
Yield: 6
Ingredients: 4 cups green beans, trimmed; 3 tablespoons Cabot Plain Greek Yogurt; 1 tablespoon mayonnaise; 2 teaspoons white wine vinegar; ½ teaspoon salt; ½ teaspoon freshly cracked black pepper; ¼ teaspoon granulated garlic or garlic powder; 2 cups cherry tomatoes, cut in half; 6 ounces Cabot Seriously Sharp Cheddar, Cabot Private Stock Founders’ Cheddar, or Cabot Farmhouse Reserve Cheddar, cut into cubes; 2 tablespoons chopped basil

Servings

6 cups

What is not to love about this crowd-pleasing summer side dish, Green Bean Cherry Tomato and Cheddar Salad. We love the crisp-tender green beans, creamy black pepper dressing and the tang of Cabot Seriously Sharp Cheddar with the fresh pop of basil.

Ingredients

4 cups green beans, trimmed
3 tablespoons Cabot Plain Greek Yogurt
1 tablespoon mayonnaise
2 teaspoons white wine vinegar
½ teaspoon salt
½ teaspoon freshly cracked black pepper
¼ teaspoon granulated garlic or garlic powder
2 cups cherry tomatoes, cut in half
6 ounces Cabot Seriously Sharp Cheddar, Cabot Private Stock Founders’ Cheddar, or Cabot Farmhouse Reserve Cheddar, cut into cubes
2 tablespoons chopped basil

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Directions

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 and cheddar to the bowl and toss to coat. Serve topped with basil.