Friday, August 1, 2014

Romano Bean Salad

When we were out of town last week for our camping trip, I had my mom and dad pick up our High Ground Organics CSA. They always appreciate it! She gave these back to me. Maybe she wasn't sure what to do with the Romano beans.

This is a quick, easy, but tasty sidedish that highlights the freshness of these beans. We love it.

  • bunch of Romano beans
  • 2 tomatoes, sliced into wedges
  • 1 T whole grain dijon mustard
  • 1 T red wine vinegar
  • 3 T olive oil
  • freshly ground salt
  • freshly ground pepper

Trim the ends of the Romano beans and slice into 1" segments. Blanch beans quickly in boiling water. Drain.

While the beans blanch, place the mustard, vinegar, and olive oil into a large mixing bowl. 

Whisk together to form a dressing. Toss in the tomatoes.

 Add in the beans. Season with salt and pepper to taste. Serve while still warm. Enjoy!

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