Ingredients for Pea And Bean Salad With Shaved Pecorino Cheese
- Edamame
- Fresh Lima Beans
- Green Peas
- Lemon, Juice And Zest Of
- White Wine Vinegar
- Green Onions
- Of Fresh Mint
- Fresh Chives
- Extra Virgin Olive Oil
- Sea Salt
- Pepper
- Pecorino Cheese
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How to Make Pea And Bean Salad With Shaved Pecorino Cheese
- Bring a large pot of salted water to a boil. Add 1 cup of shelled edamame and cook for 2 minutes, or until crisp-tender.
- Remove edamame with a slotted spoon and immediately plunge into a bowl of ice water to stop the cooking process. Drain well.
- Add 1 cup of frozen peas to the boiling water and cook for 4 minutes. Remove with a slotted spoon, plunge into ice water, and drain.
- Add 1 cup of lima beans to the boiling water and cook for 5 minutes. Remove with a slotted spoon, plunge into ice water, and drain.
- In a small bowl, whisk together the zest and juice of 1 lemon, 2 tablespoons of red wine vinegar, 1 teaspoon Dijon mustard, 1 clove minced garlic, and 1/4 cup chopped fresh mint.
- Slowly whisk in 1/2 cup extra virgin olive oil until the vinaigrette is emulsified.
- Season the vinaigrette with salt and freshly ground black pepper to taste.
- In a medium bowl, combine the cooked edamame, peas, and lima beans. Pour the vinaigrette over the vegetables and toss gently to coat.
- Top with 1/2 cup shaved Pecorino Romano cheese and extra fresh mint, if desired. Serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
11g
Fat
11g
Carbs
7g
