Recipe by 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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fresh romano or green beans, trimmed
fresh mint leaves, torn
salt and freshly ground black pepper to taste
white wine vinegar
mint leaves, for garnish
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 how long it takes to cook them the way we like them. I overcooked the beans a bit today, but that's not the recipe's fault. I'd recommend that you use a good-quality olive oil, as it's an important element of this recipe. I will not put the beans in a bag the next time, as too much of the garlic-mint-oil mixture stuck to the side of the bag, making it difficult to get out. Simple yet elegant presentation for a side dish/salad that can be made early in the day. Will be making this a lot, definite keeper!
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!!
It is a good quick easy recipe. However, it is a little heavy on garlic and olive oil.
* Percent Daily Values are based on a 2,000 calorie diet.
Romano Bean Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 195
** Calories from Fat: 124
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