Snap Bean Salad

8 oz. each of green & yellow beans

3 green onions

1/3 cup light mayonnaise

Chives and salt and pepper

1 red pepper

1/2 cup low fat plain yogurt

2 tsp. grainy mustard

2 tbsp. minced fresh dill

Cut beans into 1-2 inch lengths and cook for 3 minutes.

Seed and cut red pepper into lenghts.

Combine beans, red pepper and onion

In a small bowl mix yogurt, mayo & mustard. Stir in chives

and chill. Pour over vegetables and toss well.