INGREDIENTS:
– 1 pound Romano beans, trimmed, left whole, or cut in half or more pieces at an angle, if too long
– 5-6 tbsp red wine vinegar or apple cider vinegar
– 5 cloves garlic,
-crushed- 3-4 tbsp chopped fresh parsley
– Salt
INSTRUCTIONS :
- Put the beans in a medium saucepan. Add enough water to cover well. Bring toa boil and cook over medium heat until the beans are tender, 10 to 20 minutes. Drain thoroughly.
- Place the beans in a medium mixing bowl. Add the vinegar, garlic and parsley. Season with salt to taste. Toss well. Cover and chill in the refrigerator for at least 3 hours before serving.
- Arrange the beans neatly on a flat serving platter and serve.
