I've always been mindful of what I'm putting into my body, with a focus on wholesome, balanced meals whenever possible. But the holidays admittedly derailed me quite a bit. Now, with yuletide celebrations behind me, I want to make sure that I set a new decade off on the right foot.
That's why, when friends came to visit, I ditched the restaurant reservations in favor of a protein-rich, high-fiber meal that included not only my favorite roast beef Spring rolls, but also a super speedy bean salad.
Rosemary, pecorino romano, and cannellini beans pay tribute to Italy, but the shelled edamame and garlic add a pop of color and Asian flair. Make this different bean salad in five minutes when you keep reading.
- 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, 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
- 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, pecorino cheese, parsley, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated.
Serves 4 to 6.
- Other, Salads
- North American
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