What this salad lacks in visual appeal, it makes up in flavor. An overnight soak turns the pretty green beans into a uninspired dull color, but the taste can't be beat. The beans are especially good with grilled meat or fish. Serves 4 – 6 as a side dish.
- 1 lb. organic Romano beans
- 2 – 3 organic garlic cloves
- Few sprigs fresh organic mint
- ¼ cup Banyuls white wine vinegar
- ¼ cup LHF California extra virgin olive oil
- Diamond kosher salt and Pohnpei Pepper Co. freshly ground pepper
Snap the stem end (but not the pointed curvy end) from the Romano beans.
Coarsely chop the garlic.
Tear the mint leaves.
Working with a mortar and pestle, or with the back of a wooden spoon in a sturdy bowl, crush the torn mint leaves and chopped garlic, with a pinch of salt and pepper. Add in the olive oil and crush again.
Bring a large pot of salted water to boil. In a light rolling boil, boil the beans until a tender (not crunchy) texture is achieved. Transfer the beans to a large bowl.
Pour the olive oil mixture over the warm beans and toss, then drizzle with the vinegar and a hearty sprinkle of salt and pepper to taste. Toss well.
Transfer the beans and all of the vinaigrette into a sealable plastic bag. Work out as much of the air as possible, and marinate overnight (or at least 4 hours) in the fridge.