Pecorino and Bean Salad

Name: Pecorino and Bean Salad
Yield: 4 to 6 servings
Ingredients: 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

December 20, 2011

A classic example of the type of salads you’ll find in Italy, this is easy to throw together and more impressive than the usual mixed green salad. Depending on the region, the type of cheese may differ. I love to nibble on chunks of Pecorino as I make it.

Recipe notes

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