Romano Bean Salad recipe

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Ingredients

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

Nutrition Info

195.3 calories
carbohydrate: 17.3 g
cholesterol: : -
fat: 13.8 g
fiber: 7.8 g
protein: 4.4 g
saturatedFat: 1.9 g
servingSize: -
sodium: 16 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

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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