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.