Pecorino and Bean Salad

You guys didn't think we eat all junk around here did you???  All desserts, all the time?


I hate to dispel the fantasy, but we do try to eat at least slightly healthy.... at least during the week.  The weekend is another story entirely.  But I digress.....

Edamame.  Ever had it?  I hadn't before this.


I've made this twice now.  Once for us, and the second time for a cookout.  Let me tell you, I am not and never have been a fan of bean salad.  This however I loved.


I think it's the chunks of pecorino that do it for me.  In fact, I think they make the entire salad.  I would add more than the recipe amount if I were you.  I did.


Pecorino and Bean Salad
Recipe courtesy of Giada De Laurentis and foodnetwork.com

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons finely chopped fresh rosemary leaves
2 cups (9 ounces) shelled edamame beans (they are in the 'organic' section of my grocery store and come frozen)
1 (15-ounce) can cannellini beans, drained and rinsed
5 ounces pecorino, cut into 1/2-inch chunks (roughly the same size as the beans)
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon finely ground black pepper

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.