Pecorino, Edamame, and Garbanzo Bean Salad
I made this delightful rutabaga mash with the overabundance of rutabagas and we had left over. I needed a protein dish to pair with it for dinner. I got the idea for this bean salad from Giada at Home months ago and substituted the cannellini beans for garbanzo beans because that's what we had on hand.
I sometimes forget about using edamame but I'm not sure why because it's a great source of soy protein. According to the FDA, "Diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease." More specifically, four daily servings of soy can reduce LDL, or bad cholesterol, by 10 percent.
This salad also serves as a great picnic side dish combined with a sandwich or a great dish to make at the beginning of the week and eat for days.
INGREDIENTS
| 2 tbsp | extra-virgin olive oil |
| 2 | cloves garlic, minced |
| 2 cups | shelled edamame beans |
| 1can | garbanzo beans, drained and rinsed |
| 4 oz | pecorino, cut into 1/2-inch chunks |
| 1/4 cup | chopped dill |
| 1/4 tsp | sea salt |
| 1/4 tsp | finely ground black pepper |
PREPARATION:
- In a small, nonstick skillet, heat the oil over medium-low heat and saute garlic for about one minute. Set aside.
- Combine the edamame beans, garbanzo beans, cheese, dill, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated. Let set for two hours so the flavors can combine.
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