Romano Bean Salad
adapted from Cooking Light
Ingredients
2 quarts water
2/3 lb Romano beans, trimmed & cut into 1/2-inch pieces
2 tsp kosher salt
1 garlic clove
2.5 Tbsp chopped, fresh flat-leaf parsley
4 tsp capers
2 tsp olive oil
3/4 tsp lemon zest
1/8 tsp freshly ground black pepper
Cayenne (optional)
Instructions
Bring 2 quarts of water to a boil in a large saucepan. Add beans, 2 teaspoons of salt, and garlic: cook for 8 minutes or until tender.
Drain and plunge beans into ice water. Drain again.
Place beans in a medium bowl. Finely chop garlic. Add garlic, parsley, and all remaining ingredients to the beans and combine. Season with salt to taste, and a light dust of cayenne if you want to add a little kick.
