Romano Bean Salad - cooking recipe

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
Preparation
    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.
    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.

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