Pecorino And Bean Salad - From Giada At Home

Total Time: 2 mins Preparation Time: 1 min Cook Time: 1 min

Ingredients

• Servings: 6
• 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

Recipe

• 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.