Trim the green beans and rinse them. Bring a large pan with salted water to a good boil and cook the green beans for 5 to 6 minutes. They should be al dente. Strain the beans and refresh them under cold water to stop the cooking process.

Let the beans drain and place them in the fridge for 10 minutes. In the meantime add the cream cheese and milk to a cup. Season with a pinch of the garlic powder, pepper and salt.

Stir the dressing until smooth. Chop the cooled green beans into bite-size bits. Add the them to a large mixing bowl together with the chopped parsley or mint, onion and cream cheese dressing.

Stir well and check the seasoning. Add extra pepper or salt to taste.

Scoop the green bean salad into a serving bowl and place it in the fridge for another 10 minutes to chill. Serve cold.