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Green & Yellow Bean Salad With Buttermilk-Arugula Dressing

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salad vegetarian easter memorial day lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 pound green beans, rinsed and ends snapped

1/2 pound yellow beans, rinsed and ends snapped

2 green onions, rinsed and green & white parts chopped

1 handful arugula, washed and dried

2 tbsp. chopped or torn basil

2 tbsp. chopped flat-leaf parsley

1 large garlic cloved, minced

3 tbsp. sour cream

3 tbsp. mayonnaise

juice of 1 lemon

zest of one lemon

1 tbsp. white wine vinegar

1/4 cup buttermilk

small pinch red chili flakes

salt and pepper to taste

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