Romano Bean Salad

Romano Bean Salad

6
Chef John 18834

"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."

Ingredients

4 h 20 m {{adjustedServings}} servings 195 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 16 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Cook's Note:
  • For best results, marinate beans in olive oil and vinegar mixture overnight.
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Reviews

6
  1. 8 Ratings

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The store had no Romano beans, so I used green beans and also used white balsamic vinegar. One thing that I will do differently next time is to steam them in the microwave, as I know exactly ho...

Fantastic!!!!

yummy, add tomatoes....