Green Bean “Casserole” Salad with Shamrock Farms® Sour Cream

  • 1 lb Green Beans, trimmed
  • 1/2 cup Shamrock Farms® Sour Cream
  • 1/2 cup Vanilla Whipping Cream, whipped
  • 1 tsp Dried Dill
  • 1 tsp Dried Chives
  • 1 tsp Dried Parsley
  • 1/2 tsp Granulated Garlic
  • 1/2 tsp Granulated Onion
  • 3 tbsp prepared Horseradish
  • 2 tbsp chopped Sun-Dried Tomatoes
  • 1 tbsp Pomegranate Seeds
  • 1 tbsp Scallions, sliced
  • 2 tbsp Crispy Fried Onions
  • Salt and Black Pepper to taste
Cooking instructions
  1. In a medium pot, bring water to a boil
  2. In a large mixing bowl, add a couple of handfuls of ice and fill with water to create an ice bath, set aside
  3. Once water is at a rolling boil, add a small handful of salt
  4. Add green beans to boiling water and cook until tender (around 8 minutes)
  5. Once cooked, strain green beans and immediately plunge/shock in ice bath to stop cooking
  6. In a mixing bowl, combine the dried spices with the Shamrock Farms® sour cream, sun-dried tomatoes, and horseradish
  7. Dry the cooked green beans loosely in a towel and toss with the sour cream mixture
  8. Gently fold in the whipped vanilla cream and plate the green beans
  9. Garnish liberally with scallions, crispy fried onions, and pomegranate seeds