Pecorino and Bean Salad - from Giada at Home

I watched Giada make this and thought it looked fantastic - and I've never had a soy bean in my life! I can't wait to try this and will update when I do. Putting here for safe keeping.

• Ready In: 2 mins
• Serves: 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 fresh flat-leaf parsley, chopped
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon black pepper

Directions

1. 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.
2. 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.