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.
Bring a large pot of lightly salted water to a boil.
Add beans and cook uncovered for about 5 minutes, or until nearly tender.
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.
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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