I saw this recipe as I was watching the beautiful Giada one morning and was intrigued. The colors are so beautiful and the salad does look rather elegant for beans and cheese. Every component in this salad appeals to my senses, therefore I had to make it right away.
I love edamame still nestled in its pod, dipped in salt and ready for it to be popped into my mouth. I adore creamy cannellini beans and my kitchen is never without garlic, parmesan or pecorino romano cheese. (My husband would tell you we live off of parm!) But never would I have thought to combine them together. And I must say with the creaminess of the cannellinis, the tender bite of the edamame, saltiness from the Pecorino and the woodsy aroma of rosemary...it is a match made in heaven.
Pecorino and Bean Salad
Source: Giada At Home
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons finely chopped fresh rosemary leaves
- 2 cups (9 ounces) shelled edamame beans
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 5 ounces pecorino, cut into 1/2-inch chunks
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon finely ground black pepper
In a small, nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat and stir in the rosemary. Set aside.
Combine the edamame beans, cannellini beans, cheese, parsley, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated.