PECORINO AND BEAN SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 6m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
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[email protected]This salad is a great way to use up leftover beans and cheese. I had some leftover black beans and feta cheese, and they worked perfectly. The salad was quick and easy to make, and it was a delicious and healthy lunch.
Xzondria Turner
[email protected]I'm not a huge fan of cheese, but I really enjoyed the pecorino in this salad. It added a nice salty flavor that balanced out the sweetness of the beans. I would definitely make this salad again.
Keith McDonald
[email protected]I made this salad for a picnic and it was a huge hit! Everyone loved the combination of flavors and textures. I would definitely make this again for my next outdoor gathering.
Purnima Tmz
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some roasted broccoli and cauliflower on hand and they worked perfectly. The salad was quick and easy to make, and it was a delicious and healthy dinner.
kavishka udayangani
[email protected]I'm always looking for new vegetarian recipes, and this salad is a great addition to my repertoire. It's simple to make and it's always a crowd-pleaser.
mdnayim khan
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with protein and fiber, and it's also low in calories. I feel great about eating this salad.
Made in Lagos
[email protected]I'm not a huge fan of beans, but I really enjoyed this salad. The pecorino and vinaigrette really helped to balance out the flavor of the beans. I would definitely make this again.
Abel Nancy
[email protected]This salad is a great make-ahead lunch or dinner option. I made it the night before and it was just as good the next day. The flavors had time to meld together and the salad was even more delicious.
Civil Engineer Riaz Ullah.
[email protected]I love the creamy texture of the pecorino in this salad. It pairs so well with the tender beans and the tangy vinaigrette. This is a salad that I will definitely be making again and again.
Prakash B.K
[email protected]This salad is a great way to use up leftover beans. I had some canned chickpeas on hand and they worked perfectly. The salad was quick and easy to make, and it was a delicious and healthy lunch.
Steiny5843
[email protected]I'm always looking for new salad recipes, and this one definitely caught my eye. The combination of pecorino and beans sounded so intriguing, and I'm happy to report that it did not disappoint! The salad was incredibly flavorful and satisfying.
Tuesdae Stenson
[email protected]This is a simple but delicious salad. The pecorino and beans are a classic combination, and the vinaigrette adds a nice brightness. I would definitely make this again.
Marie
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the combination of flavors and textures. I especially liked the addition of the toasted walnuts, which added a nice crunchy element.
Azzay
[email protected]This salad is a delightful balance of creamy pecorino, tender beans, and tangy vinaigrette. The beans are perfectly cooked, retaining a slight bite, and the cheese adds a rich, nutty flavor. The vinaigrette is light and flavorful, tying all the ingre