Pecorino & Bean Salad

nemokitty's Note:

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.

• Total Time: 11 mins
• Prep Time: 10 mins
• Cook Time: 1 mins

Ingredients:

Servings: 4

• 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
• ¼ cup flat leaf parsley , chopped
• ¼ teaspoon salt
• 1 teaspoon ground black pepper

Directions:

1. 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.
2. 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.

Reviews

[Katzen]

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!

[Casey in DC]

I saw the show and thought it looked good, too. Turned out very good. Light, refreshing, and easy to make.