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Source: America's Favorite Food Associations

Fresh Dill and Havarti Green Bean Salad
An excellent idea for a summer dish!
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Serves: 4 - 6
Prep Time: 35 minutes
Cook Time: 5 minutes
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1 pound green beans, stems removed, washed
1/3 cup (3 ounces) purple pearl onions, unpeeled
1/3 cup lemon yogurt
2 tablespoons chopped fresh dill, or 2 teaspoons dried dill
1 large garlic clove, minced
Salt and freshly ground pepper, to taste
1 tablespoon capers, drained, optional
1 cup (about 5 ounces) dill Havarti, cubed
1 teaspoon grated lemon rind, to taste

In medium-sized saucepan of boiling salted water, cook green beans, uncovered for 5-7 minutes until tender. Drain. Meanwhile, place pearl onions in a second small saucepan of boiling water for 3 minutes. Rinse under cold water. Cut root end and squeeze gently toward root end until onion slips out then cut in half. Mix yogurt, dill, garlic and a generous amount of salt and pepper in serving bowl. Add onions to yogurt mixture. Toss in green beans while still hot and let marinate at room temperature for 10 minutes. Toss in capers, cheese and lemon rind. Refrigerate until ready to serve, up to 5 or 6 hours.

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