Marisa (Pez) Figgins, Beano Codroipo, Udine
(Yield: 4 servings)
28 ounces cooked Romano beans
(2 cans, drained and rinsed)
¼ onion (sliced thinly)
¼ cup parsley (finely chopped)
½ lemon juiced
(more if necessary)
2 tablespoon extra-virgin olive oil
salt and freshly ground pepper (to taste)
1. Combine beans, onion and parsley in a bowl and toss gently.
2.Add lemon juice and mix. Taste, adding more lemon juice as required.
3.Add oil, salt and pepper (to taste). Mix.
Serve as a cold side dish.