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Three bean salad with creamy lemon dressing


½ cup plain greek yogurt – whole milk
¼ cup extra virgin olive oil
3 tablespoons fresh lemon juice
½ teaspoon finely minced garlic
½ teaspoon kosher salt
1 pound green beans, washed, root end trimmed
1 pound yellow beans, washed, root end trimmed
2 tablespoons olive oil (to sauté onions)
2 medium red onions, sliced in half through the root. Each half thinly sliced crosswise
¼ teaspoon salt (for the onions)
3 ripe plum tomatoes
1 15-ounce cans cannellini beans, drained and rinsed
½ cup, packed basil leaves, washed, dried, finely chopped
Kosher salt and fresh ground pepper, to taste



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