Pecorino And Bean Salad - From Giada At Home - cooking recipe

Ingredients

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

Preparation

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.