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Edamame, Cannelini Beans and Pecorino Salad

August 11^th 2010

Contributed by:

Tamar Genger MA, RD

Edamame, Cannelini Beans and Pecorino Salad

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Recipe

Edamame, Cannelini Beans and Pecorino Salad

I made this dish for a break the fast and it was a big hit. I was lucky to find kosher Pecorino at that time, it is not easy to find, you can try putting large slices of Parmesan if you can't find Pecorino.

Times

Prep Time : 5 minutes min
Cook Time : 1 minutes min
Ready Time : 6 min

Servings

4-6 s

Ingredients

2 Tbsp. olive oil
2 Cloves garlic, minced
2 tsp. finely chopped rosemary leaves
2 cups shelled edamame beans
1 (15-ounce) can cannellini beans, drained and rinsed
5 ounces pecorino, cut into chunks
1/4 cup chopped fresh parsley
1/4 tsp. coarse salt
1/4 tsp. freshly ground black pepper

Directions

Preparation

1 In a small saucepan, heat the oil over medium heat. Add the garlic and cook until fragrant, becareful not to burn, about 30 seconds.
2 Remove the pan from the heat and stir in the rosemary, set aside.
3 Combine, the edamae, beans, pecorino, parsley, salt and pepper. You can stop here if not serving right away. Before serving, add the garlic dressing and toss to coat.

Special instructions

I made this dish for a break the fast and it was a big hit. I was lucky to find kosher Pecorino at that time, it is not easy to find, you can try putting large slices of Parmesan if you can’t find Pecorino.

About Tamar Genger MA, RD

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google