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Epicurious

Romano Beans With Mustard Vinaigrette and Walnuts

5.0

(6)

Photo of romano beans with mustard vinaigrette and walnuts on a decorative plate on a table.

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

1 cup walnuts
3 lb. Romano beans or green beans, trimmed
3 Tbsp. red wine vinegar
2 Tbsp. Dijon mustard
1 garlic clove, finely grated
2 Tbsp. extra-virgin olive oil, plus more for drizzling
½ lemon
¾ cup very coarsely chopped parsley
Freshly ground black pepper

Preparation

  1. 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.

TagsSaladItalianEuropeanGreen BeanBean and LegumeVegetableWalnutNutParsleyHerbs & SpicesSideStarterDinnerVeganVegetarianGluten FreeDairy FreeSimmerBon Appétit

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