In a large bowl, toss beans with oil. Place in grill basket over medium high heat and grill, tossing occasionally for 10 minutes or until lightly charred and tender crisp. Return to bowl and let cool slightly.
Add cucumber and onions.
Dressing: In a small bowl, stir together yogurt, cucumber, garlic, lemon zest and juice and salt. Toss with green bean mixture. Sprinkle with dill and toss again before serving.
There is no Nutrition Label for this recipe yet.
Tips & Notes:
Recipe developed by Half Your Plate friend Emily Richards
In our latest #HalfYourPlate blog post we catch up with our incredible athlete Ambassadors Melodie Daoust, Rebecca Johnston & Florence Maheu to see what they’ve been up to over the past few months, how they’ve been filling half their plates with fruits and veggies and most importantly recipes they want to share!