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Romano Bean Salad
August 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 dish warm, and had left overs cold 4 hours later. The recipe is significantly better with age, very much like pickling. Overall the recipe was really good. Don't over cook the beans, err on the under done side. Otherwise, an excellent recipe.

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