Edamame, Cannelini Beans and Pecorino Salad

Name: Edamame, Cannelini Beans and Pecorino Salad
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Yield: 4-6
Cuisine: Italian
Ingredients: 2 tablespoon extra virgin olive oil; 2 cloves garlic, minced; 2 teaspoons finely chopped rosemary leaves; 2 cups shelled edamame beans; 1 (15-ounce) can cannellini beans, drained and rinsed; 5 ounces pecorino, cut into chunks; ¼ cup chopped fresh parsley; ¼ teaspoon coarse salt; ¼ teaspoon freshly ground black pepper

Author:

Tamar Genger MA, RD

Publish date:

Oct 30, 2019

I made this dish for a break the fast and it was a big hit. I was lucky to find kosher Pecorino at that time, it is not easy to find, you can try putting large slices of Parmesan if you can't find Pecorino.

6minDuration
1minCook Time
5minPrep Time
4-6Servings

Ingredients

2 tablespoon extra virgin olive oil
2 cloves garlic, minced
2 teaspoons finely chopped rosemary leaves
2 cups shelled edamame beans
1 (15-ounce) can cannellini beans, drained and rinsed
5 ounces pecorino, cut into chunks
¼ cup chopped fresh parsley
¼ teaspoon coarse salt
¼ teaspoon freshly ground black pepper

Preparation

1 In a small saucepan, heat the EVOO over medium heat. Add garlic and cook until fragrant, be careful not to burn, about 30 seconds.
2 Remove the pan from the heat and stir in the rosemary, set aside.
3 Combine, the edamame, beans, pecorino, parsley, salt, and pepper. You can stop here if not serving right away. Before serving, add the garlic dressing and toss to coat.