Pecorino & Bean Salad

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 flat leaf parsley, chopped
• 1/4 teaspoon salt
• 1 teaspoon ground black pepper

Directions

1. 1

   In a small nonstick skillet, heat the oil over medium low heat. Add the garlic & cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat & stir in the rosemary. Set aside.

2. 2

   Combine the edamame beans, cannellini beans, cheese, parsley, salt and pepper in a serving bowl. Add the garlic mixture & toss well until all the ingredients are coated.