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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 22 Minutes

Nutritional Information

Amount per serving
  • Calories: 46
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.5g
  • Carbohydrate: 6g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 247mg
  • Calcium: 34mg

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.
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