Romano Bean Salad

Photo: Gentl & Hyers; Styling: Kendra Smoot
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.

Yield:

4 servings (serving size: 1/2 cup)

Recipe from

Recipe Time

Total: 22 Minutes

Nutritional 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

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

Preparation

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.

Note:

Amelia Saltsman,

June 2010