Summer Side Salad: Pecorino and Bean Salad
I don’t have a photo of this dish but I made it last weekend as a side for our Father’s Day barbecue and we loved it. Plus, it’s healthy and so quick to make — perfect for a new mom as she threw together a small Father’s Day get-together.
The combo of the white beans and edamame was great — I love both. If you don’t have edamame you could substitute lima beans or peas but I would recommend trying to find some frozen shelled edamame in your frozen food section. Edamame are packed with protein and are delicious.
Good pecorino is a favorite cheese of mine — I love the sharpness and texture. If you can’t find pecorino, feel free to substitute Parmigiano–Reggiano, which will provide similar sharpness and nuttiness to the dish.
If you don’t have fresh rosemary, try using basil and parsley. I used all three because I had them in the kitchen but any combination of fresh herbs would be delicious.
Thanks Giada for another go-to summer salad recipe.
Pecorino and Bean Salad
Giada de Laurentiis
- 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
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.