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Pecorino and Bean Salad Recipe

Pecorino and Bean Salad

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (62)

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Average Rating:

Total Reviews: 62

Showing 21-30 of 62

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  • on March 14, 2011

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    Very tasty salad. I followed the recipe exactly and it was wonderful and even better the next few days. The cheese really makes the recipe....the second time I bought a smaller pack of it and made smaller chunks as it is a stronger cheese.

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  • on March 07, 2011

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    I usually like all Giada's recipes, but this one - wasn't as good as I anticipated. Something is missing and I couldn't figure it out what exactly.

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  • on February 23, 2011

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    It's comical to me that someone rates this recipe when they have totally changed it. This makes absolutely no sense. I thought this recipe was delicious.

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  • on February 23, 2011

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    Saw Giada make this on tv and realized I had 99% of the ingredients. Substituted a smaller amount of dried rosemary and the first bite was incredible. Went heavy on the garlic just because I like it. Can't wait to taste tomorrow once it's "cooked". This will be great this summer at cookouts, etc. You knocked another one out of the ballpark, Giada!

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  • on February 02, 2011

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    Tasty. I used Romano cheese which was a good substitute. However, it's quite salty so very small pieces throughout the salad would be best. I teamed it with steak and it made a great weeknight meal.

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  • on January 11, 2011

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    My wife made it and it is delicious love it I could eat it everyday.

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  • on December 08, 2010

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    I saw Giada make this recently, and decided I could change it up enough (while still maintaining the essence of it for my 14-year-old daughter's lunch box. So, the changes I made were to use 1 garlic clove, use Romano instead of Pecorino (mostly because of cost, and this is the reason for my 4-star rating instead of 5, and left out cannellini beans because she doesn't like them. I also added 1 1/2 sauteed chicken breasts to make it more hearty, and as the other reviewers suggested, squeezed a lemon over it to brighten the flavor. I loved this! (My daughter said it was a bit plain. I will definitely make it again, maybe add fresh basil, maybe a little cooked shell pasta, a bit more lemon, bit more salt (I went light on the salt initially...this is a recipe you can easily change up to suit your tastes, and I would suggest, because of the outrageous price of the Pecorino, using any cheese you have on hand. For the non-cheese lover, leave it out, because it's not what makes this dish.

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  • on October 04, 2010

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    My daughter and I just love this salad. It is so simple and delicious. I cut down on the parsley since we are not big on it, but otherwise I followed the recipe. Gave some to a friend, and she went out and made it herself the same week.

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  • on September 29, 2010

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    Nice, I switched out the strong cheese for mozzarella & I added cucumber too. I also switched out the parsley for cilantro.

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  • on September 21, 2010

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    The flavors were amazing. This bean salad tastes better the longer it sits. Thank you Giada!!

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