Romano Bean Salad

Directions

1. 1
   Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
2. 2
   Smash garlic, olive oil, mint, and salt using mortar and pestle.
3. 3
   Pour vinegar and half of olive oil mixture over beans and toss well.
4. 4
   Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.
5. 5
   Remove beans from refrigerator, top with fresh mint and serve.