Pecorino & Bean Salad

"Saw this on Food Network this week, Everyday Italian. It looked easy and good. I haven't tried it yet but I definitely plan to soon."
 
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photo by Katzen photo by Katzen
photo by Katzen
Ready In:
11mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • In a small nonstick skillet, heat the oil over medium low heat. Add the garlic & cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat & stir in the rosemary. Set aside.
  • Combine the edamame beans, cannellini beans, cheese, parsley, salt and pepper in a serving bowl. Add the garlic mixture & toss well until all the ingredients are coated.

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Reviews

  1. This was definately simple to make and came together in a snap! We did find it dry, though, even with an additional tbsp of olive oil, and felt it needed some acidic flavour, and some crunch, too. I added a whole fresh squeezed organic lemon, which I'd rolled around on the counter to get every last bit out of, and wished I'd had another. I think perhaps a finely chopped red pepper would have added some crunch and flavour, too. This dish has plenty of potential - and we really enjoyed being introduced to pecorino cheese, not to mention that edname beans are a real favourite, but it did lack something. Perhaps some fresh basil...? Definately one with good "bones", well worth future experimentation. Thanks so much, nemokitty!! Made for 1-2-3 Hits!
     
  2. I saw the show and thought it looked good, too. Turned out very good. Light, refreshing, and easy to make.
     
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