Print: 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.

Prep

16 min

Cook

44 min

Servings

Difficulty

Medium

Ingredients

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

Instructions

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.
2 Smash garlic, olive oil, mint, and salt using mortar and pestle.
3 Pour vinegar and half of olive oil mixture over beans and toss well.
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.
5 Remove beans from refrigerator, top with fresh mint and serve.

Nutrition per serving

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