Romano Bean Salad

1. 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. 2

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

3. 3

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

4. 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. 5

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

No additional tips available.