Pickled Garlicky Green Bean Salad
Prep time
Cook time
Total time
Ingredients
- 1 pound Romano beans, trimmed, left whole, or cut in half or more pieces at an angle, if too long
- 5–6 tablespoons red wine vinegar or apple cider vinegar
- 5 cloves garlic, crushed
- 3–4 tablespoons chopped fresh parsley
- Salt
Instructions
- Put the beans in a medium saucepan. Add enough water to cover well. Bring to a 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.
Notes
Adapted from Pomegranates & Saffron: A Culinary Journey to Azerbaijan by Feride Buyuran.
Recipe by AZ Cookbook at https://azcookbook.com/2017/06/12/pickled-garlicky-green-bean-salad/