Best 2 Romano Bean Salad Recipes

Indulge in a culinary journey with our Romano Bean Salad, a symphony of flavors that will tantalize your taste buds. This vibrant salad showcases the earthy goodness of Romano beans, perfectly complemented by a medley of fresh vegetables, herbs, and a zesty dressing. Discover a collection of variations that cater to every palate, from a classic vinaigrette-based dressing to a tangy lemon-tahini sauce. This versatile salad can be enjoyed as a refreshing side dish, a light lunch, or even as a delightful appetizer. Get ready to elevate your meal with this irresistible Romano Bean Salad extravaganza!

Let's cook with our recipes!

ROMANO BEAN SALAD

Romano Bean Salad image

There are two ways you can do this recipe. You can boil your beans, dress them and serve immediately. I prefer it dressed and left to marinate in the fridge overnight, which gives you something closer to a pickled bean.

Provided by Chef John

Categories Salad Beans

Time 4h20m

Yield 2

Number Of Ingredients 7

Ingredients

1 pound fresh romano or green beans, trimmed
2 cloves garlic, sliced
2 tablespoons olive oil
2 fresh mint leaves, torn
salt and freshly ground black pepper to taste
2 tablespoons white wine vinegar
2 mint leaves, for garnish

Steps:

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.
Smash garlic, olive oil, mint, and salt using mortar and pestle.
Pour vinegar and half of olive oil mixture over beans and toss well.
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.
Remove beans from refrigerator, top with fresh mint and serve.

Nutrition Facts : Calories 195.3 calories, Carbohydrate 17.3 g, Fat 13.8 g, Fiber 7.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 16 mg, Sugar 3.2 g

PANFRIED TOFU WITH ROMANO-BEAN AND HERB SALAD

Panfried Tofu with Romano-Bean and Herb Salad image

Provided by Kay Chun

Categories Salad Bean Egg Vegetarian Quick & Easy Dinner Lunch Tofu Pan-Fry Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

2 (14-ounces) packages soft tofu (not silken)
6 large eggs (4 hard-boiled and 2 raw)
2 tablespoons fresh lemon juice
2 tablespoons water
1 tablespoon Dijon mustard
1/2 cup plus 2 tablespoon vegetable oil, divided
1 medium shallot, minced (2 tablespoons)
1/3 cup chopped flat-leaf parsley
2 tablespoons drained capers, chopped
1 1/2 pounds Romano beans or green beans, trimmed
5 ounces wild or baby arugula (6 packed cups)
1/3 cup tarragon leaves

Steps:

Cut each tofu block lengthwise into 3 equal pieces. Drain on paper towels.
Peel hard-boiled eggs and halve lengthwise. Remove hard-boiled yolks and place in a food processor. Thinly slice whites crosswise and reserve.
Add lemon juice, water, mustard, and 1/4 teaspoon each of salt and pepper to yolks in food processor. With motor running, add 1/2 cup oil in a slow stream, processing until emulsified and smooth and scraping down sides as needed. Transfer to a bowl and stir in shallot, parsley, and capers. Reserve 1/4 cup dressing for serving.
Cook beans, uncovered, in well-salted boiling water until crisp-tender, 4 to 5 minutes. Transfer to an ice bath to stop cooking, then drain well. Transfer to a bowl and toss with dressing (excluding 1/4 reserved dressing for serving). Gently toss with arugula, tarragon, and egg whites. Season with salt and pepper.
Heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over medium heat. Meanwhile, lightly beat remaining 2 eggs in a medium bowl. Pat tofu dry and season both sides with 1/2 teaspoon salt (total). Coat tofu with egg, letting excess drip off, then fry, turning once, until golden and heated through, 8 to 10 minutes. Drain briefly on paper towels, then serve with salad and reserved dressing.◊

Tips:

For the best flavor, use fresh Romano beans. If you can't find them, you can substitute another type of green bean, such as French or haricot verts.
To blanch the beans, bring a large pot of salted water to a boil. Add the beans and cook for 2-3 minutes, or until they are tender but still slightly crunchy. Immediately transfer the beans to a bowl of ice water to stop the cooking process.
To make the dressing, whisk together the olive oil, vinegar, lemon juice, garlic, salt, and pepper. Taste and adjust seasonings as desired.
To assemble the salad, combine the beans, tomatoes, onion, and parsley in a large bowl. Drizzle with the dressing and toss to coat. Serve immediately or chill for later.
For a more substantial salad, add some cooked protein, such as grilled chicken or shrimp.
For a vegan version of the salad, omit the cheese and use a plant-based dressing.

Conclusion:

Romano bean salad is a simple but flavorful dish that is perfect for a summer picnic or potluck. It is also a healthy and nutritious way to get your daily dose of vegetables. With its bright colors and refreshing taste, this salad is sure to please everyone at your table.