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Romano Bean Salad

Romano Bean Salad

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    4 h 20 m
Chef John

Chef John

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.

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Nutrition

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  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

lutzflcat
14

lutzflcat

12/2/2012

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 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!

Anastasia, Greece
4

Anastasia, Greece

6/27/2013

Fantastic!!!!

jean
2

jean

6/26/2013

yummy, add tomatoes....

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