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.
Ingredients:
- 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
Prep:
Snap the stem end (but not the pointed curvy end) from the Romano beans.
Coarsely chop the garlic.
Tear the mint leaves.
Instructions:
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.
