Romano beans, also known as Italian pole beans, are wide and flat and have a less delicate texture than green beans but share their mild and sweet flavor.
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Step 2
Cook Romano beans in a large pot of boiling salted water until bright green and tender, 8–10 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and pat dry.
Step 3
Meanwhile, mix vinegar, mustard, garlic, and 2 Tbsp. oil in a large bowl to combine. Let sit 10 minutes for flavors to come together.
Step 4
Add walnuts and Romano beans to dressing. Finely zest lemon over beans and add parsley. Season with salt and lots of pepper and toss to coat. Transfer to a platter and drizzle with more oil.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
79 Summer Side Dishes That Just Might Upstage the Rest of the Meal
With all the amazing produce in season right now, we’re tempted to organize our meals around the sides.67 Summer Salad Recipes That Showcase the Season's Best Produce
Refreshing seasonal salads starring corn, tomatoes, peppers, and other peak summer produce.63 Side Dishes That Scream Spring
These bright side dishes are a great excuse to stock up on the season's best flavors.What to Cook This Weekend: August 17–19
Three ways to eat as many tomatoes as possible. Ice cream sandwiches. And a coconut lemonade.
