Cold Romano Bean Salad � There are Different Kinds of Vibrant
So, there are two ways you can do this recipe. You can boil your beans, dress them and serve immediately. This technique provides you with a nice vibrant salad, but the beans are simply coated with the dressing, as opposed to being marinated in it.
I prefer it dressed and left to marinate in the fridge overnight, which gives you something closer to a pickled bean. This style creates a sharper, colder, more herbaceous salad that is ideal for the rich, fatty, smoky meats of summer. The tradeoff is in appearance, with the beans giving up the green color for a more vibrant flavor.
If you grow beans, or have a neighbor who does, you should have the ways and means to give this dish a try. Enjoy!
Ingredients:
1 pound green beans
1 pound green beans
2 cloves garlic, sliced
2 or 3 fresh mint leaves
2 tablespoons olive oil
salt and fresh ground black pepper to taste
2 tablespoons white wine vinegar
fresh sliced mint to top
Category Article Salads, Vegetables
Popular Posts
-
This video recipe for brown butter perch features my first on-ice cooking demonstration, and if I could've woken up before 8 AM, it woul... -
My favorite candy growing up was the chocolate covered cherry. I didn't have them often, but when I did, it was always a special treat. ... -
I knew it was too dark to film, but I did it anyway. That's how great the vegetable lasagna my wife, Michele, was making looked when I g...
-
Easy "no-bake" chocolate mocha pot de creme The real goal of any hot Valentine's Day date isn't to make a great dinner; it... -
It's an iconic holiday table scene; you carving a juicy, perfectly pink prime rib while a roomful of friends and family watches, in awe ... -
Whenever you see those headlines like, "Worst Take-Out Food Choices Ever," on the various websites, you can be sure that sweet an... -
New England clam chowder has been a popular food wish over the years, and I finally got around to filming it last January. The problem was I... -
Well, that's one blog title I couldn't have anticipated writing, but that's exactly what's happening tonight as I board a re... -
You've just finished grilling extra-thick pork chops, and like any good cook you're letting them rest. Not wanting to waste a nice s...
-
I feel kind of guilty. I've been publishing this blog for four years now, and I this is the first time I'm letting you in on my magi...
