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Cold Romano Bean Salad – There are Different Kinds of Vibrant

When I was a young boy, many summer lunches were spent at my grandparent's table, and that's where I first learned to enjoy fresh vegetables. Like every Italian family in town, they had a backyard garden, which meant an abundance of zucchini, tomatoes, and beans. This cold Romano bean salad was a staple during those hot summer months, and is still one of my favorite summer side dishes.

So, there are two ways you can do this recipe. You can boil your beans, dress them and serve immediately. This technique provides you with a nice vibrant salad, but the beans are simply coated with the dressing, as opposed to being marinated in it.

I prefer it dressed and left to marinate in the fridge overnight, which gives you something closer to a pickled bean. This style creates a sharper, colder, more herbaceous salad that is ideal for the rich, fatty, smoky meats of summer. The tradeoff is in appearance, with the beans giving up the green color for a more vibrant flavor.

If you grow beans, or have a neighbor who does, you should have the ways and means to give this dish a try. Enjoy!

Ingredients:
1 pound green beans

2 cloves garlic, sliced

2 or 3 fresh mint leaves

2 tablespoons olive oil

salt and fresh ground black pepper to taste

2 tablespoons white wine vinegar

fresh sliced mint to top

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