If you are looking for something packed with flavor and fresh to perhaps accompany your Super Bowl fare, try this delightful bean salad. Olivia found this on the Food Network site and tried it. She reports it is excellent. If you are like we are and going a little crazy dealing with the cold weather, this dish might be just the thing to remind you of the freshness of Spring and brighten up your menu.
If you need further "therapy" to help you through the winter doldrums, start buying seeds for your summer garden or make a trip to a nearby year-round farmers market. The markets sometimes have a nice selection of root vegetables, micro greens, and even seeds to consider for the coming summer. We'll all make it through this winter. Keep cooking and coping!
-Nanette
PECORINO AND BEAN SALAD
Ingredients
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons finely chopped fresh rosemary leaves
2 cups (9 ounces) shelled edamame beans
1 (15-ounce) can cannellini beans, drained and rinsed
5 ounces pecorino romano, 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
Directions
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.
No comments:
Post a Comment