Marinated Romano Bean and Potato Salad featured on Wisconsin Homemaker

Marinated Romano Bean Salad with Potatoes

A wonderfully light side dish for summer, this Marinated Romano Bean Salad with Potatoes is perfect for picnics. Ready in 15 minutes.
Course Salads
Cuisine Italian
Keyword 15-minutes-or-less, bean dish, bean recipe, potato, potato dish, potato recipe, potato salad, romano beans
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 81kcal
Author Deborah L Melian


  • 3 cups red potatoes cubed
  • 2 cups Romano beans chopped into 2 inch pieces
  • 2 cups tomatoes cut into wedges
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar distilled vinegar, optional
  • 2 garlic cloves minced
  • 1 tbsp lemon juice
  • 1 tbsp basil chopped
  • 1 tbsp parsley chopped
  • Salt and Pepper to taste
  • fresh dill optional


  • In a large sauce pan, fill with potatoes and cover with about an inch or so of water.
  • Boil and cook for 7 minutes.
  • Carefully add the Romano beans to the cooking potatoes.
  • While this is cooking, make the dressing: olive oil, vinegar, garlic, lemon juice and basil.
  • Mix well.
  • Once the potatoes and beans have finished cooking (total of 10 minutes), strain and place in a salad bowl.
  • Drizzle with dressing and chopped parsley.
  • Toss well.
  • Marinate for at least 30 minutes.
  • Serve warm or cold. Enjoy!


Serving: 1serving | Calories: 81kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Sodium: 10mg | Potassium: 305mg | Fiber: 1g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 13.2mg | Calcium: 14mg | Iron: 0.5mg