Romano Bean Salad1 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 4 hr 20 min
“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.” - by Chef John
Original recipe yields 2 servings
- 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.
- Smash garlic, olive oil, mint, and salt using mortar and pestle.
- Pour vinegar and half of olive oil mixture over beans and toss well.
- 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.
- Remove beans from refrigerator, top with fresh mint and serve.
Amount Per Serving (2 total)
- 195 cal
- 13.8 g
- 17.3 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"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 how long..." See more it takes to cook them the way we like them. I overcooked the beans a bit today, but that's not the recipe's fault. I'd recommend that you use a good-quality olive oil, as it's an important element of this recipe. I will not put the beans in a bag the next time, as too much of the garlic-mint-oil mixture stuck to the side of the bag, making it difficult to get out. Simple yet elegant presentation for a side dish/salad that can be made early in the day. Will be making this a lot, definite keeper!"
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