Cold edamame has never revved my engine.
I actually love warm edamame as the salty predecessor of way too much warm sake and amazing sushi. I.e., I only get it when I’m out drinking way too much warm sake and eating amazing sushi. There’s just something about zipping those pods across your teeth, knowing that all that stands between you and your veggie tempura and spicy tuna roll is about 20 minutes. And, of course, more sake.
But cold edamame reminds me of spa food… not the Chocolate Spa at the Hershey Hotel, where every room offers vats of Hershey Kisses and every robe has deep pockets to accommodate maximum chocolate hoarding, but the kind of spa where it seems like there’s a contest to see how little oil you need to dress your raw quinoa-and-radish salad. Don’t send me to that spa. Please. I’ll spend more time trying to bribe the chef to make me Molten Chocolate Cake with Peanut Butter Filling than I will ‘ommmming’ or enjoying a hot stone therapy massage.
This salad never would have ended up on my radar had my friend, Keri, not made it and loved it.
Recommendations from friends are the best, aren’t they? From new recipes to the best happy hours to the hottest-looking nursing bras. And that’s probably all in the same conversation. Jealous?
Now thanks to Keri, I’m totally into this Pecorino and Bean Salad. Here’s why…
First, there’s garlic oil. Now, I love olive oil and I love garlic, but you infuse that oil with that garlic and you have something way more than merely the sum of its parts. Garlic oil is other-worldly, and it happens to coat each and every morsel in this salad. Love.
Then, there’s minced fresh rosemary. It infuses into the garlic oil. Oh my gosh.
Next, there isn’t just a dusting of pecorino… oh no, there are chunks. Chunks mean that you don’t just get the pecorino flavor, you get little pieces of pecorino screaming ‘hellooooo!’ to your tastebuds.
The cannellini beans absorb the flavors of the herbs really well, and although I’m not a big soy-eater (if you are, be careful… it can mimic estrogen and is not the ‘healthy’ superfood it was touted to be in the 90s), the flavor and color of the edamame really contribute nicely to the salad.
And… did I mention there are chunks of pecorino??
For being so simple, this salad has an amazing depth of flavor and variety of textures. And it’s so quick to throw together. And it’s perfect for girls’ night so you can get more awesome ideas from your friends about new recipes, the best happy hours, and the hottest-looking nursing bras.
- 2 T extra virgin olive oil
- 2 cloves garlic, minced
- 2 t finely chopped rosemary leaves
- 2 c (9 oz) shelled edamame beans (also called 'mukimame')
- 1 (15-oz) can cannellini beans, drained and rinsed
- 5 oz pecorino, cut into ½-inch chunks
- ¼ c chopped fresh flat-leaf parsley
- ¼ t kosher salt
- ¼ t freshly ground black pepper
- In a small saucepan, 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, parsley, and salt and pepper in a large serving bowl. Add the garlic mixture and toss well until all the ingredients are coated.