Vegetarian delight

Serves: 4

	1 lb./450g green beans
	1 medium red pepper, sliced
	1 small tin of corn
	8 cherry tomatoes, halved
	2 cloves garlic, crushed
	1 tablespoon/15ml olive oil
	4 chopped shallots
	1 cup/225g plain yogurt with HOWARU™
	2 tablespoons/30g fresh mint, chopped
	Half a cup/113g sour cream
	Half a teaspoon/2.5g paprika
	2 teaspoons/10ml lime juice
	2 teaspoons/10g honey
	Half a teaspoon/2.5g lime zest

	Place the green beans and red pepper in a steamer basket over boiling water.
	Cover the pan and steam for 10 minutes, or until tender. Drain and cool.
	Combine the garlic, oil and shallots in a bowl.
	Add the green beans, red peppers, corn and cherry tomatoes.
	Refrigerate for several hours.
	In a separate bowl, make a dressing by combining the yogurt, fresh mint, sour cream, paprika, lime zest, lime juice, and honey.
	Drizzle the dressing over the bean salad and serve.