Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Simon Andrews

Romano beans, also known as Italian flat beans, are pleasantly mild and sweet. Tossing them in this quick vinaigrette adds a robust, pungent flavor—they will complement any summery main dish.

Active Time
20 minutes
Total Time
20 minutes


    • 1 Tbsp. cider vinegar
    • 1 tsp. Dijon mustard
    • 1 tsp. chopped thyme
    • 1 small garlic clove, minced
    • 1/4 cup extra virgin olive oil
    • 2 1/2 lb Romano (flat) beans, trimmed


    1. Whisk together vinegar, mustard, thyme, garlic, and 1/2 tsp each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended.
    2. Cook beans in a large pot of well-salted boiling water until tender, 7 to 10 minutes. Drain, then toss with dressing and season with salt and pepper. Serve warm or at room temperature.

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