Salad Of Beans Peas And Pecorino Recipes
PECORINO AND BEAN SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 6m
Yield 4 to 6 servings
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.
PEA AND BEAN SALAD WITH SHAVED PECORINO CHEESE
We both loved this. Very light, fresh tasting, good-for-you salad and the flavor improves the next day. I love edamame beans (aka soybeans), they are widely available frozen if not fresh. This makes a great side dish for dinner, and eat the leftovers at work for lunch. Add a bit more cheese if you can afford the calories. This is a Sara Foster recipe, from the April issue of Cottage Living.
Provided by Kumquat the Cats fr
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook edamame in boiling salted water about 2 minutes or until crisp-tender. Remove with slotted spoon, plunge in cold water and drain. Add peas to the boiling water and cook about 4 minutes, repeating draining process. Repeat with lima beans, cooking about 5 minutes.
- Combine lemon zest, juice and next 4 ingredients in a small bowl. Slowly whisk in the olive oil until well blended. Season with salt and pepper.
- Place peas and beans in a medium bowl and toss with vinaigrette. Top with pecorino and additional mint if desired.
Nutrition Facts : Calories 228.7, Fat 10.2, SaturatedFat 2.3, Cholesterol 7.4, Sodium 101.7, Carbohydrate 21.3, Fiber 6.9, Sugar 2.9, Protein 15.4
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