Bean & Parmesan Salad

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Written: Jun 15, 2011 9:38 PM


Bean & Parmesan Salad

11/2 cup frozen shelled edamame, thawed
1 can low sodium cannellini beans, rinsed and drained
2 cloves of garlic, minced
1 tsp rosemary
1 tbl fresh Italian parsley, chopped
coarse ground black pepper to taste
1/4 cup low fat parmesan cheese cut into chunks, or grated if you prefer
3 tbls extra virgin olive oil

Heat olive oil and garlic over medium heat for 2-3 minutes. Just enough to fuse the flavors together, once garlic starts to turn light brown, remove from heat. Set aside.

In a medium sized mixing bowl stir together edamame and cannellini beans. Add rosemary and parsley. Stir in olive oil mixture, add cheese and pepper.

Place in refrigerator for 10 minutes or until ready to serve.





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