Four-bean salad with green romesco from Dining In: Highly Cookable Recipes (page 141) by Alison Roman

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Notes about this recipe

  • simone_lu3llo on May 13, 2026

    Ended up tasting a bit watery; could have used more salt.

  • shylastrath on January 17, 2025

    Cooked the green beans in salted water. Added lemon juice to salad and served with lemon wedges. Did not add extra oil to salad - just used more Romesco. Subbed garbanzos for butter beans.

  • IvyManning on July 21, 2020

    Found this to be a bit mushy and starchy. If I make it again, I'd make it with freshly cooked cannellini and frozen black eyed peas.

  • Tweedles81 on August 10, 2018

    This is an easy recipe and very delicious! It is fresh and filling. Making the romesco takes the most time - assembling the salad itself is quite simple. This is a keeper!

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