PECORINO AND BEAN SALAD - FROM GIADA AT HOME
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
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
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Sajja Hillary
[email protected]This salad was a bit bland for my taste. I think it could have used more seasoning.
Mary Atieno
[email protected]I was looking for a new salad recipe to try, and this one caught my eye. I'm so glad I made it! It's so fresh and flavorful, and the dressing is to die for.
RIXWAN RONI
[email protected]This salad is delicious! I love the combination of sweet and savory flavors. The dressing is also very flavorful.
Shawn KingWolf
[email protected]I've made this salad several times now, and it's always a crowd-pleaser. It's so easy to make, and it's a great way to use up leftover beans.
matayo harmon
[email protected]This salad was a hit at my last dinner party. The flavors of the pecorino, beans, and dressing were perfectly balanced, and the salad was both hearty and refreshing. I will definitely be making this again!