Skip to main content
万博官网
Search
Search

Romano Beans With Mustard Vinaigrette and Walnuts

5.0

(5)

Read Reviews Triangle
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.

Ingredients

8 servings

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

  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.

Sign InorSubscribe
to leave a Rating or Review

How would you rate Romano Beans With Mustard Vinaigrette and Walnuts?

Leave a Review

Reviews (5)

Back to Top Triangle

  • Love these as a first course or side dish. For 1/3 recipe use original amt of lemon zest. Changed nothing else. Keeper.

    • Fran

    • Mexico

    • 12/14/2022

  • This was a hit!

    • MD

    • CA

    • 8/31/2021

  • I used green beans, but I bet romano would have been even better. The dressing is heavenly. I sadly had to leave out the walnuts because of an allergy but still delish.

    • macmillz

    • Long Island, NY

    • 7/16/2020

  • This is my new favorite summer salad; so easy and so cool and tasty! I've tried this with different varieties of fresh green beans and nuts. My best version so far has been haricots verts and hazelnuts! I like the Dijon mustard, but I think cooks could experiment with the mustard to suit their unique taste. Can't wait to try this recipe using blanched asparagus or Chinese long beans. Great side dish with any grilled fish, meat or poultry.

    • barbrah

    • Greenfield, MA

    • 5/27/2020

  • Love it! My Neice made it and I have remade it twice. Great summer salad!

    • chefjoanne2

    • Illinois

    • 9/2/2019

Tags Salad Italian European Green Bean Bean and Legume Vegetable Walnut Nut Parsley Herbs & Spices Side Starter Dinner Vegan Vegetarian Gluten Free Dairy Free Simmer Bon Appétit

See Related Recipes and Cooking Tips

Read More
Charred Green Beans With Brown Butter Vinaigrette
This green bean stir-fry is a punchy holiday side dish, featuring a crunchy hazelnut-sage topping and a lush brown butter vinaigrette.
Warm Chicken Piccata Salad
Turn classic chicken piccata into a salad by using the lemon-and-caper-spiked pan sauce as the base for a warm vinaigrette.
Citrusy Arugula Salad With Fennel and Parmesan
Show off peak season citrus in this bright and tangy salad that makes a great counterpoint to some of winter’s dark, rich foods.
Beet Tartare
经验丰富的传统的鞑靼和穿孔with extra acidity, earthy beets can taste (and look!) deliciously meaty.
Linguine With a Pink Shrimp Sauce
This is a very elegant sauce that is traditionally served with seafood-filled ravioli, but linguine with pink shrimp sauce is just as delicious.
Hot-Smoked Salmon Noodle Salad
This cold soba noodle salad features green beans, radishes, soft baby lettuces, and a zesty vinaigrette punctuated with karashi, or hot Japanese mustard.
Sesame Chicken and Cabbage Salad
Lean on the broiler for a speedy chicken and cabbage salad that’s big on color, crunch, and flavor—and short on time.
Lemony Grilled Scallops and Blistered Long Beans
Delicate scallops need only a brief marinade before a short stint on the grill, meaning you can have this summery slam dunk on the table in 35 minutes.