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.

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 2

Smash garlic, olive oil, mint, and salt using mortar and pestle.

Step: 3

Pour vinegar and half of olive oil mixture over beans and toss well.

Step: 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.

Step: 5

Remove beans from refrigerator, top with fresh mint and serve.

NUTRITION FACT

Per Serving: 195 calories; protein 4.4g; carbohydrates 17.3g; fat 13.8g; sodium 16mg.

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