Pecorino and Bean Salad

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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