Pecorino and bean salad

Discover the delightful flavors of Pecorino and bean salad. This savory dish combines aromatic cheese with earthy beans for a culinary masterpiece.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 2 teaspoons finely chopped fresh rosemary leaves
• 2 cups (260g) shelled edamame beans
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 140g pecorino, cut into 1/2-inch chunks
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon kosher salt
• 1/4 teaspoon finely ground black pepper

Instructions:

1. Heat the oil in a small nonstick skillet over medium-low heat. Cook the garlic until it becomes fragrant, which should take about 30 seconds but be careful not to brown it. Take the skillet off the heat and mix in the rosemary. Keep it aside.
2. Mix together the edamame beans, cannellini beans, cheese, parsley, salt, and pepper in a serving bowl. Pour in the garlic mixture and mix thoroughly until all the ingredients are well coated.

Summary:

• Calories: 1567 kcal
• Fat: 79 g
• Protein: 105 g
• Carbs: 118 g
• Potassium: 3407 mg
• Magnesium: 442 mg