Pecorino and Bean Salad combines green beans, cannellini and rosemary into a fantastic side that pairs nicely with just about everything: Meat, fish, chicken. Whatever floats your boat. It is light and refreshing, and the cheese adds a nice touch.
Green beans are easy to find as the weather gets warmer. I hope this makes it to your summer get togethers. Your guests will love it!
Pecorino and Bean Salad
4 to 6 servings
From "Giada at Home"
By Giada DeLaurentiis
12 ounces green beans, trimmed and cut into 1-inch pieces (about 2 cups)
3 Tbsp. olive oil
3 garlic cloves minced
2 tsp. finely chopped rosemary leaves
1 (15 ounce) can cannellini beans, rinsed and drained
5 ounces Pecorino Romano cheese, cut into 1/4-inch chunks (1 cup)
1/4 cup chopped fresh flat-leaf parsley
1/4 tsp. salt
1/4 tsp freshly ground black pepper
Bring a medium saucepan of salted water to a boil over high heat. Add the green beans and cook for 3 minutes, or until a vibrant green but still crisp. Drain and place in a bowl of ice water for 1 minute. Drain and set aside.
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. Stir in rosemary and let cool slightly.
Combine the green beans, cannellini beans, Pecorino cheese, parsley and salt and pepper in a serving bowl. Add the garlic-rosemary oil and toss well, until all of the ingredients are coated.
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