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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 41-50 of 62

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  • on May 20, 2010

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    I love this recipe so much, that when my husband is traveling, I will make up a big batch of it and eat it for lunch over 2 or 3 days. It is SO GOOD!

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  • on May 17, 2010

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    I had to add red onion for some kick, added alot more cheese just to make it somewhat palatable. Just not for us, so I will not make it again. It was certainly easy, so I guess you just need to make it to your own taste.

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  • on May 15, 2010

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    Hi Giada, love you and your show. Was so happy to get all the ingredients for this recipe. It was a bit bland to us. Have leftovers so will try and zip it up a bit tonight or for lunch. thank you for sharing your lovely home/recipes and family/friends with us. BJ

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  • on March 12, 2010

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    This is my favorite salad! I recommend that the garlic and rosemary be simmered in the olive oil over very low heat for about 10 minutes to mellow the flavors and infuse the oil. This time I cooked dried cannellini beans with garlic and much prefered the firmer texture and richer flavor. I added the oil mixture to warm beans. Note that freshly cooked beans will absorb more of the oil mixture so make extra. I also cut the pecorino into smaller chunks; slightly less that 1/4 inch. I tried grating the cheese and it was a mistake. It ruined the appearance and texture of the salad. A previous reviewer is right - this keeps well if it lasts more than one day.

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  • on February 20, 2010

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    Wow! I saw Giada make this recipe on TV and it looked so delicious I had to try it. My family couldn't get enough of it! The combination of the beans, herbs, and cheese was delicious. Great for a meal or a light, healthy snack. Keeps well too.

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  • on January 25, 2010

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    so good, so healthy, so easy! even my 10 year old likes this!

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  • on January 18, 2010

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    I made this to accompany a heavy buffalo dinner with the intention of taking the remainder to work for lunches...HA! I will double the recipe next time. Also while I always have pecorino on hand (it is the only cheese I can tolerate is a bit expensive (lactose intolerant student! I chose to use maybe 3 oz and instead of 1/2" chunks I chopped to aprox 1/8" I could definetly still taste the flavor throughout. And since I didn't want to go out and buy the parsley I used cilantro- tasted great.

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  • on January 12, 2010

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    Does anyone recall the name of the community garden where the show took place?

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  • on January 11, 2010

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    Really yummy rosemary flavor. You have to like rosemary to like this, that being said, I thought it was refreshing, light, crunchy and yummy! Would definitely bring this for a potluck or have for lunch- would be good with fish or lamb too. I'll be making this again for sure.

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  • on October 04, 2009

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    It looked good on tv, but tasted even better. The faint rosemary with the pecorino was unbelievable!!

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