PECORINO AND BEAN SALAD

Pecorino and Bean Salad image

Yield 4 to 6 servings

Number Of Ingredients 9

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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 fresh 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 fresh flat-leaf parsley leaves
1/4 teaspoon salt
1/4 teaspoon finely ground black pepper

Steps:

Bring a medium saucepan of salted water to a boil over high heat. Add the green beans and cook for 3 minutes, or until vibrant green but still crisp. Drain and place in a bowl of ice water for 1 minute. Drain and set aside.
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. Stir in the rosemary and let cool slightly.
Combine the green beans, cannellini beans, Pecorino cheese, parsley, salt, and pepper in a serving bowl. Add the garlic-rosemary oil and toss well, until all the ingredients are coated.