Best Pecorino And Bean Salad From Giada At Home Recipes

Pecorino and Bean Salad - from Giada at Home image

Provided by megs_

Categories Beans

Time 2m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons fresh rosemary leaves, finely chopped
2 cups edamame, shelled
1 (15 ounce) can cannellini beans, drained and rinsed
5 ounces pecorino cheese, cut into 1/2-inch chunks
1/4 cup fresh flat-leaf parsley, chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

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.

Nutrition Facts : Calories 358, Fat 16.9, SaturatedFat 5.4, Cholesterol 24.6, Sodium 375, Carbohydrate 28.7, Fiber 8.2, Sugar 0.5, Protein 25.6

Anytime Vegetable Salad image

Provided by Giada De Laurentiis

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups shelled edamame soy beans
8 ounces thin green beans, trimmed
8 ounces yellow wax beans, trimmed
1 1/2 cups cherry tomatoes, halved
1/3 cup red wine vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh basil or tarragon leaves
2 teaspoons chopped fresh thyme leaves
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

Steps:

Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes. Drain. Rinse with cold water, then drain well and pat dry. Repeat with the green beans and yellow beans. Combine the vegetables in a bowl.
Add the vinegar, oil, herbs, 1 teaspoon of salt, and 3/4 teaspoon pepper to a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
When you're ready to serve, shake the jar again to re-mix the vinaigrette and pour it over the vegetables. Season with more salt and pepper, if desired.
Alternate Method: Whisk the vinegar, 1 teaspoon of salt, and 3/4 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil. Add all of the beans, tomatoes, basil, and thyme, and toss to coat. Season the salad, to taste, with more salt and pepper, and serve.