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Edamame, Cannelini Beans and Pecorino Salad

edamame white bean salad

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.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


  • 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


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.