For a delicious and quick side dish that’s loaded with nutrition, try this tasty romano bean salad recipe.
Tasty Romano Bean Salad Side Dish
Since we are limiting our visits to the grocery stores these days, one staple ingredient in our pantry is dried beans. We have been making plenty of nutritious bean-based food dishes and this romano bean salad is one of our favourites.
Not only are they tasty, but we’re finding them to be handy as well in teaching number lessions like multiplication and addition to the kids while we’re home! Desperate times calls for desperate measures:)
If you’re using a package of dried beans, then refer to our post for how to cook dried beans before starting. Alternatively, you can use canned beans for this recipe but just remember to drain some of the liquid (do not rinse) from the beans beforehand.
Romano Bean Salad
Ingredients
- 4 cups cooked romano beans or canned
- 1/3 cup vegetable oil
- 1/4 cup apple cider vinegar
- 1/2 cup chopped green onions
- 1 tsp black pepper
Instructions
- In a large bowl, combine all ingredients together and mix.
- If there appears to be too much liquid, simply drain some of the excess and then stir together again.
- Serve and enjoy!
This romano bean salad makes a great leftover dish! Store it in the fridge in an air tight container for several days.
Tip: if you don’t have romano beans, you can use red kidney beans instead.
Serve the romano bean salad as a side dish to chicken shish kabobs or enjoy as a salad for lunch with grandma’s easy homemade white baked bread recipe.
Chicken Shish Kabobs 
Grandma’s Homemade Bread
For another recipe using cooked beans, refer to our white beans and barley soup and yellow bean pole salad recipe.
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