Active Time

　　25 min

　　Total Time

　　30 min

　　

Ingredients

Makes 6 side-dish servings

　　1 1/2 lb green beans, trimmed

　　1/3 cup coarsely chopped fresh flat-leaf parsley

　　1/4 cup mayonnaise

　　1/4 cup sour cream

　　1 1/2 teaspoons red-wine vinegar

　　1/2 teaspoon fresh lemon juice

　　1/2 teaspoon anchovy paste

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　

Step 1

Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 6 to 8 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain in a colander and pat dry.

　　

Step 2

Purée parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper in a blender until smooth. Transfer to a bowl and toss with beans.

　　Cooks' note:

　　Sauce can be made 1 day ahead and chilled, covered.