Pecorino & Bean Salad

August 3, 2018

Summer is in full swing and that means lots of beans from the garden!  Here is a quick and tasty way to use them up.  I like to use Italian flat beans, but any good string bean will do.  I serve this as a side to burgers or chicken and the leftovers are great for lunch the next day.  Enjoy!



Pecorino & Bean Salad - from Giada At Home by Giada de Laurentiis



  • 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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