Pecorino and Bean Salad

Pecorino and bean salad, from Giada de Laurentiis, is an upgrade from the traditional green salad. Filled with green and cannellini beans, rosemary, parsley, and loads of pecorino Romano cheese, it’s more filling than those leafy green salads, too.

A white bowl filled with 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 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

A white bowl filled with pecorino and bean salad.
I love this pecorino and bean salad because it's chockful of flavor but it's also a little more filling than a basic green salad. Pecorino Romano is one of my faves, too. Use more, if you're so inclined.
Giada de Laurentiis

Prep 20 mins
Cook 5 mins
Total 25 mins
4 to 6 servings
262 kcal
5 from 1 vote
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  • 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
  • One (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


  • 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.
  • 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.
  • 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.
Print RecipeBuy the Giada at Home cookbook

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Show Nutrition

Serving: 1portionCalories: 262kcal (13%)Carbohydrates: 8g (3%)Protein: 13g (26%)Fat: 20g (31%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 37mg (12%)Sodium: 578mg (25%)Potassium: 242mg (7%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 1052IU (21%)Vitamin C: 16mg (19%)Calcium: 419mg (42%)Iron: 2mg (11%)

Recipe Testers’ Reviews

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.

Originally published April 05, 2010


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