Romano Bean Salad

There are two ways you can do this recipe. You can boil your beans, dress them and serve immediately. I prefer it dressed and left to marinate in the fridge overnight, which gives you something closer to a pickled bean.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 195 Calories

Ingredients

• 2 tablespoons olive oil
• salt and freshly ground black pepper to taste
• 2 tablespoons white wine vinegar
• 2 cloves garlic, sliced
• 1 pound fresh romano or green beans, trimmed
• 2 fresh mint leaves, torn
• 2 mint leaves, for garnish

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.

Step 2

Smash garlic, olive oil, mint, and salt using mortar and pestle.

Step 3

Pour vinegar and half of olive oil mixture over beans and toss well.

Step 4

Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.

Step 5

Remove beans from refrigerator, top with fresh mint and serve.