Photo: Gentl & Hyers; Styling: Kendra Smoot
Total Time
22 Mins
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.

How to Make It

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.

Ratings & Reviews

Perri1's Review

November 20, 2011

healthycookin's Review

September 06, 2010
Not too bad. It was a quick, week-night, healthy recipe to make. I used frozen green beans instead. It was a bit under-seasoned so I added another tbs.of capers and another half tbs. of olive oil. It gave it a better flavor. I had it with bite size chicken breast chunks and rice.

tas303's Review

August 20, 2010
This recipe was excellent with the Romano beans from my garden. And, the capers and the lemon were not too much. As a matter of fact, as with most CL recipes, the recipe was slightly under-seasoned. I also added fresh garlic to the final step. Really awesome recipe.

carolfitz's Review

July 18, 2010
Made to recipe and got an attractive but very disappointing salad. Capers & lemon predominated. Maybe it will be better for you.

tanamarin's Review

June 08, 2010
This was delicious! I couldn't find Romano Beans in particular, so used something like string beans, and it was great. I added some extra fresh minced garlic at the end, mostly because I misread the directions the first time, but I love fresh garlic and it had a nice kick. Will definitely make this again.