Pea and Bean Salad With Shaved Pecorino Cheese

Total Time
10 mins
15 mins

We both loved this. Very light, fresh tasting, good-for-you salad and the flavor improves the next day. I love edamame beans (aka soybeans), they are widely available frozen if not fresh. This makes a great side dish for dinner, and eat the leftovers at work for lunch. Add a bit more cheese if you can afford the calories. This is a Sara Foster recipe, from the April issue of Cottage Living.

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  1. Cook edamame in boiling salted water about 2 minutes or until crisp-tender. Remove with slotted spoon, plunge in cold water and drain. Add peas to the boiling water and cook about 4 minutes, repeating draining process. Repeat with lima beans, cooking about 5 minutes.
  2. Combine lemon zest, juice and next 4 ingredients in a small bowl. Slowly whisk in the olive oil until well blended. Season with salt and pepper.
  3. Place peas and beans in a medium bowl and toss with vinaigrette. Top with pecorino and additional mint if desired.