Romano Bean Salad Recipe

  • 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
  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.