Romano Bean Salad Recipe

Romano Bean Salad Recipe

How To Make Romano Bean Salad

Giving you a new take on a popular veggie, this bean salad is bright and acidic in the best possible ways. Marinate in the fridge for a pickled finish.

Preparation: 10 minutes
Cooking: 10 minutes
Marinate Time: 4 hours
Total: 4 hours 20 minutes



  • 1lbfresh romano or green beanstrimmed
  • 2clovesgarlicsliced
  • 2tbspolive oil
  • 2pcsfresh mint leavestorn
  • salt and freshly ground black pepperto taste
  • 2tbspwhite wine vinegar
  • 2pcsfresh mint leavesfor garnish


  1. Bring a large pot of lightly salted water to a boil.

  2. Add beans and cook uncovered for about 5 minutes, or until nearly tender.

  3. Drain well, and set aside in a large bowl.

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

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

  6. 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.

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

Recipe Notes


For best results, marinate beans in olive oil and vinegar mixture overnight.



  • Calories: 198.88kcal
  • Fat: 14.04g
  • Saturated Fat: 1.99g
  • Monounsaturated Fat: 9.88g
  • Polyunsaturated Fat: 1.69g
  • Carbohydrates: 17.33g
  • Fiber: 6.40g
  • Sugar: 7.43g
  • Protein: 4.43g
  • Sodium: 602.93mg
  • Calcium: 94.77mg
  • Potassium: 502.80mg
  • Iron: 2.58mg
  • Vitamin A: 80.20µg
  • Vitamin C: 28.65mg
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