Romano Bean Salad
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Ingredients
2 liters of water
⅔ Mash the Romano beans, peel, and cut into 1/2-inch-thick slices
2 teaspoons kosher salt
1 clove garlic
2 ½ tablespoons chopped fresh flat-leaved parsley
4 teaspoons capers
2 teaspoons extra virgin olive oil
¾ teaspoon grated lemon zest
⅛ a teaspoon of kosher salt
⅛ a teaspoon of freshly ground black pepper
To make
This bean variety, also called Italian flat beans or string beans, looks like a broad, flat green bean. You can easily substitute an equal amount of regular green beans in this side dish.
In a large saucepan, bring 2 liters of water to a boil. Add the beans, 2 teaspoons of salt, and garlic; cook for 8 minutes or until tender. Drain and dip the beans in ice water; strain. Place the beans in a medium bowl. Finely chop the garlic; add to the beans. Add the parsley and remaining ingredients, stirring gently to coat.
In a large saucepan, bring 2 liters of water to a boil. Add the beans, 2 teaspoons of salt, and garlic; cook for 8 minutes or until tender. Drain and dip the beans in ice water; strain. Place the beans in a medium bowl. Finely chop the garlic; add to the beans. Add the parsley and remaining ingredients, stirring gently to coat.
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Author:Admin
Published: 11/20/2023 9:44 PM
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