Romano Bean Salad

1 pound fresh romano or green beans, trimmed

2 cloves garlic, sliced

2 tablespoons olive oil

2 fresh mint leaves, torn

salt and freshly ground black pepper to taste

2 tablespoons white wine vinegar

2 mint leaves, for garnish

Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.

Smash garlic, olive oil, mint, and salt using mortar and pestle.

Pour vinegar and half of olive oil mixture over beans and toss well.

Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.

Remove beans from refrigerator, top with fresh mint and serve.