Romano Bean Salad

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. 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.