Pecorino & Bean Salad
photo by Katzen
- Ready In:
- 11mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 2 teaspoons fresh rosemary leaves, finely chopped
- 2 cups edamame, shelled
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 5 ounces pecorino cheese, cut into 1/2 inch chunks
- 1⁄4 cup flat leaf parsley, chopped
- 1⁄4 teaspoon salt
- 1 teaspoon ground black pepper
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
-
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!
RECIPE SUBMITTED BY
nemokitty
Mesquite, Nevada