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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By KAW382
St. Louis
on September 17, 2011
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Delicious! Loved it over fresh greens for lunch.
By valeriefrankel
on August 28, 2011
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This is the best bean salad I have ever made. It travels well and make sure you take copies of the recipe because you will get requests for it.
By PJGonzalez
Atlanta, GA
on August 08, 2011
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Love, love, love this dish! After watching the episode, I immediately ran to the store for the ingredients. Since then, I have had to make this at least once a week to keep my husband happy. I have tweaked it a bit by grating the cheese & adding more fresh herbs, like oregano, sweet basil & Thai basil. My last version has toasted pine nuts, which made perfection even better! This dish will remain a staple for years to come!!!
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