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
Cold Romano Bean Salad – There are Different Kinds of Vibrant
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Di terbitkan pada :Wednesday, July 13, 2011
Categories:
Salads,
Vegetables
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