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My review
Romano Bean Salad
56k
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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Ingredients
4 h 20 m servings 195Original recipe yields 2 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Note:
- For best results, marinate beans in olive oil and vinegar mixture overnight.
Nutrition Facts
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Reviews
Read all reviews 710 Ratings
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Most helpful positive review
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 ho...
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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 ho...
9/20/2014
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!!
8/24/2016
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...
8/4/2013
It is a good quick easy recipe. However, it is a little heavy on garlic and olive oil.