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Romano Bean Salad

Rated as 4.6 out of 5 Stars
56k

"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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Ingredients

4 h 20 m servings 195
Original recipe yields 2 servings

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.

Nutrition Facts


Per Serving: 195 calories; 13.8 17.3 4.4 0 16 Full nutrition

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Reviews

Read all reviews 7
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

Really heavy on the garlic!

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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...

Really heavy on the garlic!

yummy, add tomatoes....

I had never hear of these beans before, and did not know what to do with them. Glad to have found this recipe! It was wonderful!!

I followed the recipe, maybe added a bit more garlic and a bit more mint. Here's a tip: Use the mortar and pestle on the mint, garlic and salt first, then add the oil. I served the finished di...

It is a good quick easy recipe. However, it is a little heavy on garlic and olive oil.