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Romano Bean Salad

From Try Something New


1 pound fresh romano or green beans, trimmed
2 cloves garlic, sliced
2 Tbsp. olive oil
2 fresh mint leaves, torn
salt and freshly ground black pepper to taste
2 Tbsp. white wine vinegar
2 mint leaves, for garnish


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.