Edamame, Cannelini Beans and Pecorino Salad
Servings
4 Servings
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
Instructions
- 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.