Pecorino and Bean Salad

Total Time:
6 min
Prep:
5 min
Cook:
1 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 2 cups (9 ounces) shelled edamame beans
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 5 ounces pecorino, cut into 1/2-inch chunks
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon finely ground black pepper
Directions
  • 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.

  • 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.


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