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
LC More Pecorino for the Cook Note
You just read what Giada says above about this recipe, yes? We concur. We are all about more pecorino than the recipe specifies to sate the cook. Just like we’re all about more wine for the cook, more chocolate for the cook, er, baker, and so on. Why deny yourself?
Pecorino and Bean Salad Recipe
- Quick Glance
- 25 M
- 25 M
- Serves 4 to 6
- 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 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 flat-leaf parsley leaves
- 1/4 teaspoon salt
- 1/4 teaspoon finely ground black pepper
- 1. Bring a medium saucepan of salted water to a boil. Fill a large bowl halfway with 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 and pat them dry.
- 2. In a small 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, parsley, salt, and pepper. Add the oil mixture and gently toss until the ingredients are coated. Serve immediately.
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Pecorino and Bean Salad Recipe © 2010 Giada de Laurentiis. Photo © 2010 Jonelle Weaver. All rights reserved.
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