I love having something healthy all put together and easy to grab in my fridge. I've gotten into the habit of putting together different salads and keeping them in smaller containers so I can just grab them either in a hurry or when I'm past that point of 'hanger' (for those of you who are unfamiliar with the term, it's hunger that's turned into anger...)
Today, I tried THIS fabulous recipe - it's fast with a prep time of 6 minutes and it'll be great to share with the roomies for the next couple of days.
You will need:
2 tablespoons EVOO
2 cloves garlic, minced
2 teaspoons finely chopped fresh rosemary leaves
2 cups (9 oz) shelled edamame beans
1 (15 oz) can cannellini beans, drained and rinsed
5 oz pecorino, cut into 1/2-inch chunks
1/4 cup chopped fresh flat-leaf/Italian parsley
1/4 teaspoon kosher salt
1/4 teaspoon finely ground black pepper
Directions:
In a small 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.
