Romano Bean Salad

Name: 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

10 ingredients

1 steps

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

Directions

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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