Recipe: Tomato-Bean Salad with Blue Cheese-Chive Dressing

TOMATO-BEAN SALAD WITH
BLUE CHEESE-CHIVE DRESSING

FOR THE DRESSING:
1 1/2 cups buttermilk
2/3 cup plain thick yogurt (strained yogurt)
1/2 cup reduced-fat mayonnaise
3 Tbsp snipped fresh chives
1 1/2 Tbsp fresh lemon juice
1/4 tsp each salt and freshly ground pepper
8 oz creamy-style Danish blue cheese, crumbled
FOR THE SALAD:
12 oz each green beans and yellow wax beans, trimmed
2 pints mixed red and yellow cherry, grape, or pear tomatoes
1 small bunch radishes, sliced
1 1/2 Tbsp extra-virgin olive oil
1/2 tsp salt
Freshly ground pepper, to taste

TO MAKE THE DRESSING:
In a bowl, whisk all ingredients, except blue Cheese, until blended. Stir in blue cheese. Refrigerate in an airtight container.

TO MAKE THE SALAD:
Bring a pot of salted water to a boil; add beans and blanch 4 to 5 minutes, until crisp-tender. Drain; plunge into a bowl of ice water. When beans are cold, drain and pat dry.

In a large serving bowl, mix beans, tomatoes, and radishes. Add the oil, salt, and pepper; toss. Drizzle 1 cup of the dressing over salad. Serve remaining dressing on the side.

TIP: The dressing can be made several days ahead, and the snap beans blanched up to 1 day ahead.

Makes 8 servings
Source: Frank P. Melodia; Redbook magazine, September 2006