Yogurt Green Bean Appetizer | A Cold, Garlicky Side

Snap off the ends of the beans and pull away the strings; if left on, they feel fibrous in the cooked beans. Cut them diagonally into 3 cm pieces, not lengthwise, so the yogurt can coat each piece. Rinse the trimmed beans 1 time in cold water.

Bring water to a boil in a wide pot, add half the salt, then add the beans to plenty of water. After seven to eight minutes, take out a piece and bite it: remove the beans when they are bright green with a slight bite. Do not cover the pot; the green color turns yellow in a covered pot.

Lift the beans out with a slotted spoon, plunge them straight into ice water, and let them sit for 1 minute. Drain them in a colander. Spread them in a single layer on the counter for a few minutes until they reach room temperature. Pat the tops dry with paper towels; water left on the surface will thin the yogurt.

Pound the garlic with the remaining salt in a mortar and stir it into the strained yogurt. Add the lemon juice and half the olive oil, then whisk. Place the cooled beans in a bowl, pour the yogurt over them, and gently fold from the bottom up with a spoon. Transfer to a serving plate, drizzle with the remaining olive oil, and rub the dried mint between your fingers as you sprinkle it over the top.