Growing up, green beans were the only type of beans I would happily eat. And honestly, not much has changed since then. Other beans? I tolerate them, but green beans are still the only ones I truly enjoy.
Most of the time, my mom would cook green beans in stews with chicken, especially for family dinners. But during the scorching Romanian summers, when the heat became unbearable, cold dishes were the only thing we wanted to eat. This Romanian green beans salad recipe was one of those refreshing meals that somehow made the heat easier to survive.
The beauty of this salad lies in its simplicity. The green beans remain slightly crunchy, while the creamy yogurt dressing is packed with garlic and fresh dill. I absolutely love dill, so I always add far more than most people would. It gives the salad a fresh, summery flavour that works perfectly with the yogurt and garlic.
And here’s a fun fact: in Romania, what we call “green beans” are often actually yellow beans. Why? I honestly have no idea, but they taste just as delicious.
Ingredients for the Romanian Green Beans Salad Recipe
This refreshing Romanian green beans salad requires only a few simple ingredients, but each one plays an important role in building flavour and texture. You will need around 450 grams of green beans, trimmed and ready to cook. I used frozen beans because they were the only ones available in the Romanian shop.
For the dressing you will need Greek yogurt, a couple of garlic cloves, fresh dill and ideally, flaky sea salt.
How to Make Romanian Green Beans Salad
Start by bringing a large pot of salted water to a boil. Add the green beans and cook them for around 5–6 minutes, until tender but still slightly crunchy. Be careful not to overcook them, as mushy beans will completely change the texture of the salad.
Once cooked, immediately transfer the beans into an ice bath. This stops the cooking process and helps preserve their vibrant colour and fresh texture.
While the beans cool down, prepare the dressing. In a bowl, mix the Greek yogurt with the minced garlic, chopped fresh dill, and salt to taste. Stir well until everything is fully combined.
Drain the green beans thoroughly and pat them dry with paper towels to remove any excess water. This helps the dressing coat the beans properly without becoming watery.
Add the beans to the yogurt dressing and gently mix until evenly coated.
For the best flavour, place the salad in the fridge for at least two hours before serving. This resting time allows the garlic and dill to infuse the yogurt and makes the salad even more delicious.
Notes and Tips:
- Do not overcook the green beans. They should still have a slight bite to them, otherwise the salad can become too soft and watery.
- The ice bath is an important step because it stops the cooking process instantly and helps maintain the bright colour of the beans.
- If you love garlic, feel free to add an extra clove for a stronger flavour. The garlic becomes milder as the salad chills in the fridge.
- This salad tastes even better after sitting in the refrigerator for a few hours, making it a perfect make-ahead dish for hot summer days.
- You can also add a drizzle of olive oil before serving for extra richness and flavour.
Romanian Green Beans Salad – Salată de Fasole Verde
Ingredients
- 450 gr green beans fresh or frozen
- 150 gr Greek yogurt
- 2 garlic cloves minced
- bunch of dill chopped
- sea salt to taste
Instructions
- Bring a pot of salted water to a boil.
- Add the green beans and cook for 5–6 minutes until tender but still crunchy.
- Transfer the beans immediately into an ice bath to stop the cooking process.
- In a bowl, mix the Greek yogurt with the garlic, dill, and salt.
- Drain the green beans well and pat dry with paper towels.
- Add the beans to the yogurt dressing and mix gently.
- Refrigerate for at least 2 hours before serving.
FAQ:
Can I use frozen green beans?
Yes, frozen green beans work very well in this recipe and this is just what I used. Just boil them according to the package instructions, making sure not to overcook them.
Can I make this salad ahead of time?
Absolutely. In fact, the salad tastes better after a few hours in the fridge, as the flavours have time to blend together.
What can I serve with this salad?
It pairs wonderfully with grilled meats, roasted potatoes, or simply crusty bread.
Can I use sour cream instead of yogurt?
Yes, although the salad will be richer and less refreshing. Greek yogurt gives it a lighter and tangier flavour.
How long does it keep in the fridge?
Stored in an airtight container, the salad will keep for up to 2 days in the refrigerator.
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