1⁄2 cup yogurt
2 teaspoons fresh lemon juice
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper 1 pound green beans, trimmed
1 sweet onion, sliced
1 pint cherry tomatoes, halved
1⁄2 cup thinly sliced fresh mint leaves
Whisk yogurt, lemon juice, garlic powder, onion powder, and 1 Tbsp. oil in a small bowl; season with salt and pepper.
Cook beans in a large pot of boiling salted water until just tender, about 3 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water; drain. Place beans in a large bowl.
Return water in pot to a boil and cook leeks until just tender, about 3 minutes; drain. Transfer to colander in ice water; drain and add to bowl with beans. Add cherry tomatoes and remaining 2 Tbsp. oil and toss to combine; season with salt and pepper.
Serve salad drizzled with buttermilk dressing and topped with mint.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.