Pecorino & Bean Salad
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
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.