Romano Bean Salad by Chef John

Romano Bean Salad

Recipe by
Published 23rd Jun 2021

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.

Romano Bean Salad Ingredients

  • 1 pound fresh romano or green beans, trimmed
  • 2 cloves garlic, sliced
  • 2 tablespoons olive oil
  • 2 fresh mint leaves, torn
  • salt and freshly ground black pepper to taste
  • 2 tablespoons white wine vinegar
  • 2 mint leaves, for garnish

Romano Bean Salad Cook Instructions

Prep10m
Cook10m
Ready In4h20m
Servings2 servings
  1. 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.
  2. Smash garlic, olive oil, mint, and salt using mortar and pestle.
  3. Pour vinegar and half of olive oil mixture over beans and toss well.
  4. 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.
  5. Remove beans from refrigerator, top with fresh mint and serve.

Romano Bean Salad Nutritions

  • Calories: 195.3 calories
  • Carbohydrate: 17.3 g
  • Fat: 13.8 g
  • Fiber: 7.8 g
  • Protein: 4.4 g
  • SaturatedFat: 1.9 g
  • Sodium: 16 mg
  • Sugar: 3.2 g

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