Romano Bean Salad

Name: Romano Bean Salad
Total time: 260
Yield: 2
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

Recipe by John Mitzewich from allrecipes.com

Lunch 4 Hr. 20 Mins.

Ingredients

2 servings

•

1 pound fresh romano or green beans, trimmed
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2 cloves garlic, sliced
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2 tablespoons olive oil
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2 fresh mint leaves, torn

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salt and freshly ground black pepper to taste
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2 tablespoons white wine vinegar
•

2 mint leaves, for garnish

Instructions

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.