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Romano Bean Salad

Photo: Gentl & Hyers; Styling: Kendra Smoot
Total time 22 mins
Yield 4 servings (serving size: 1/2 cup)
Also called Italian flat beans or runner beans, this snap bean variety looks like a wide, flat green bean. You can easily substitute an equal amount of regular green beans in this side dish.

Ingredients

  • 2 quarts water
  • 2/3 pound Romano beans, trimmed and cut into 1/2-inch pieces
  • 2 teaspoons kosher salt
  • 1 garlic clove
  • 2 1/2 tablespoons chopped fresh flat-leaf parsley
  • 4 teaspoons capers
  • 2 teaspoons extra-virgin olive oil
  • 3/4 teaspoon grated lemon rind
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 46
  • fat 2.4 g
  • satfat 0.3 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 1.5 g
  • carbohydrate 6 g
  • fiber 2.8 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 247 mg
  • calcium 34 mg

How to Make It

  1. Bring 2 quarts water to a boil in a large saucepan. Add beans, 2 teaspoons salt, and garlic; cook 8 minutes or until tender. Drain and plunge beans into ice water; drain. Place beans in a medium bowl. Finely chop garlic; add to beans. Add parsley and remaining ingredients, tossing gently to coat.