Best 3 Pecorino And Bean Salad From Giada At Home Recipes

Pecorino and Bean Salad is a delightful Italian dish that embodies the vibrant flavors of the Mediterranean. It is a refreshing and healthy salad, perfect for summer gatherings or as a light lunch. The combination of creamy pecorino cheese, hearty beans, crisp vegetables, and tangy dressing creates a symphony of textures and flavors that will tantalize your taste buds. With variations ranging from classic to modern, this versatile salad offers something for everyone. Explore the diverse recipes in this article, each presenting a unique twist on this timeless dish. From the traditional Pecorino and Cannellini Bean Salad to the innovative Roasted Beet and Pecorino Salad, these recipes showcase the versatility of this salad. Get ready to embark on a culinary journey as you discover the delightful world of Pecorino and Bean Salad.

Let's cook with our recipes!

PECORINO AND BEAN SALAD - FROM GIADA AT HOME

Pecorino and Bean Salad - from Giada at Home image

I watched Giada make this and thought it looked fantastic - and I've never had a soy bean in my life! I can't wait to try this and will update when I do. Putting here for safe keeping.

Provided by megs_

Categories Beans

Time 2m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons fresh rosemary leaves, finely chopped
2 cups edamame, shelled
1 (15 ounce) can cannellini beans, drained and rinsed
5 ounces pecorino cheese, cut into 1/2-inch chunks
1/4 cup fresh flat-leaf parsley, chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

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.

Nutrition Facts : Calories 358, Fat 16.9, SaturatedFat 5.4, Cholesterol 24.6, Sodium 375, Carbohydrate 28.7, Fiber 8.2, Sugar 0.5, Protein 25.6

FAVA BEAN AND PECORINO SALAD

Fava Bean and Pecorino Salad image

Provided by Anne Burrell

Categories appetizer

Time 33m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt
3 cups shelled fava beans
1 small red onion, thinly sliced
2 cups roughly chopped escarole
3/4 cup shaved aged pecorino
Red wine vinegar
Good quality extra-virgin olive oil

Steps:

Bring a large pot of well-salted water to a boil over medium heat. Set a bowl of salted ice water on the counter. Blanch the fava beans in the boiling water and plunge immediately into the salted ice water. Remove the tough outer casing from the fava bean.
Combine the fava beans in a large bowl with the onions, escarole, and the pecorino (reserve a couple shavings for garnish). Add some red wine vinegar, some olive oil and salt, to taste. Toss to coat the salad with the dressing.
Arrange the salad on serving plates and top with the reserved shaved cheese.
Springtime on a plate!!!!

Nutrition Facts : Calories 224 calorie, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 22 milligrams, Sodium 550 milligrams, Carbohydrate 12 grams, Fiber 4.5 grams, Protein 14 grams, Sugar 5 grams

PEA AND BEAN SALAD WITH SHAVED PECORINO CHEESE

Pea and Bean Salad With Shaved Pecorino Cheese image

We both loved this. Very light, fresh tasting, good-for-you salad and the flavor improves the next day. I love edamame beans (aka soybeans), they are widely available frozen if not fresh. This makes a great side dish for dinner, and eat the leftovers at work for lunch. Add a bit more cheese if you can afford the calories. This is a Sara Foster recipe, from the April issue of Cottage Living.

Provided by Kumquat the Cats fr

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup fresh edamame or 1 cup frozen edamame
1 cup fresh lima beans or 1 cup frozen lima beans
1 cup fresh green peas or 1 cup frozen green pea
1 small lemon, juice and zest of (1 teaspoon zest, 2 1/2 tablespoons juice)
3 tablespoons white wine vinegar
2 green onions, minced
2 tablespoons of fresh mint, chopped plus more for garnish
1 tablespoon fresh chives, chopped
1 tablespoon extra virgin olive oil
sea salt, to taste
pepper, to taste
1 ounce pecorino cheese, shaved

Steps:

Cook edamame in boiling salted water about 2 minutes or until crisp-tender. Remove with slotted spoon, plunge in cold water and drain. Add peas to the boiling water and cook about 4 minutes, repeating draining process. Repeat with lima beans, cooking about 5 minutes.
Combine lemon zest, juice and next 4 ingredients in a small bowl. Slowly whisk in the olive oil until well blended. Season with salt and pepper.
Place peas and beans in a medium bowl and toss with vinaigrette. Top with pecorino and additional mint if desired.

Nutrition Facts : Calories 228.7, Fat 10.2, SaturatedFat 2.3, Cholesterol 7.4, Sodium 101.7, Carbohydrate 21.3, Fiber 6.9, Sugar 2.9, Protein 15.4

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Don't overcook the beans. They should be tender but still have a little bite to them.
Use a good quality olive oil. This will add flavor and richness to the salad.
Season the salad to taste. You may want to add more salt, pepper, or vinegar, depending on your preference.
Serve the salad immediately. This is when it is at its best.

Conclusion:

This pecorino and bean salad is a delicious and easy-to-make side dish that is perfect for any occasion. It is light and refreshing, and the flavors of the beans, pecorino, and herbs complement each other perfectly. This salad is also a good source of protein and fiber. So next time you are looking for a healthy and flavorful side dish, give this pecorino and bean salad a try.