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Beans with Mint

Fagiolini alla Menta


My Grandmother Galasso loved to make salads of tender young green beans and mint. She put mint in just about everything, mainly because it grew so profusely in a little patch of dirt near the kitchen door. The trick to this salad is to use very young green beans and to put the beans into the dressing while they are still hot so they will absorb the mint-infused oil.


1/3 cup Extra-Virgin Olive Oil

3 tablespoons red wine vinegar

2 cloves garlic, minced

1/2 cup minced fresh mint

1 teaspoon chopped fresh oregano or 1/2 teaspoon dried

Salt and freshly ground black pepper to taste

1 pound tender green beans

1 tablespoon Extra-Virgin Olive Oil


In a 9-X-12-inch nonmetal dish, whisk all the dressing ingredients together. Set aside.

Trim the beans. Put them in a large pot and add cold water to cover. Add the olive oil, bring to a boil, and boil until al dente, about 10 minutes. The beans should still have a little bite to them.

Drain, and immediately add the beans to the dressing, turning and coating them well. Cover the dish and let the beans marinate for several hours at room temperature before serving.

This recipe is from CIAO ITALIA by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1991.


  1. Marion Jerrett's avatar

    Marion Jerrett

    You called for 1/2 C fresh mint. What kind of mint - there are thousands. I can't seem to get a reply from anybody I ask. I personally grow 4 different mints.
    Would appreciate a reply.
  2. Paul Lally, Executive producer's avatar

    Paul Lally, Executive producer

    Hi, Marion,

    There are many varieties, as you well know, apple, chocolate, peppermint, ginger. But Mary Ann uses fresh, non-hybrid spearmint, whenever the recipe calls for it.
  3. Cathy Milando's avatar

    Cathy Milando

    I enjoy seeing Mary Ann Espiosto, I wish she would be on more ofter. Here In Perry Hall, Md. its a hit or miss to catch her show.
    Why is she not on the Food Network. It has all the other nationalities but and only one Italian Chef, lets get Mary Ann on so we can see her at a regular time.
    Thank You.
  4. Grace Clark's avatar

    Grace Clark

    Thanks I love your program and your recipes.

    I am full blooded Italian from MA living in KS. Took a wrong turn. Grace
  5. Eva Robi's avatar

    Eva Robi

    I love watching Mary Ann on her cooking shows. I agree she shouldbe on the Food Channel as a weekly contributor of. Italian meals.. It has been proven that a lot of people love Italian food.
  6. Susan's avatar


    Made this, yummy!!!!! Thanks for a terrific additions to my lunch. Btw, I love that the show is on PBS,not the food network

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