Pecorino and Bean Salad

A classic example of the types of salads you’ll find in Italy, this is so easy to throw together and more impressive than the usual mixed green salad. Depending on the region, the type of cheese may differ. I love to nibble on checks of chunks of Pecorino as I make it.–Giada de Laurentiis

Pecorino and Bean Salad Recipe

  • Quick Glance
  • 25 M
  • 25 M
  • Serves 4 to 6

Ingredients

  • 12 ounces green beans, trimmed and cut into 1-inch pieces (about 2 cups)
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons finely chopped fresh 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 leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon finely ground black pepper

Directions

  • 1. Bring a medium saucepan of salted water to a boil. Prepare a bowl of ice water. Add the green beans to the pan and cook until vibrant green but still crisp, about 3 minutes. Drain and place in the ice water for 1 minute. Drain the beans.
  • 2. 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 the rosemary and let cool slightly.
  • 3. In a serving bowl, combine the green beans, cannellini beans, Pecorino Romano cheese, parsley, salt, and pepper. Add the garlic-rosemary oil and toss until all the ingredients are coated. Serve immediately.
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Testers Choice

Testers Choice
Testers Choice
Nancy A. Mosher

Apr 05, 2010

This is a simple, quick, and delightful salad. The aroma of the garlic and rosemary warming in olive oil will have everyone eagerly waiting for this dish to make it to the table. The fresh tastes of parsley, rosemary and green beans brighten the earthy cannellini beans and go splendidly with the salty bits of cheese. Served over mesclun or other salad greens, this would make a filling vegetarian main course.

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