My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Tuesday, August 31, 2010

Parmesan Bean Salad

{ Prep Time: 10 mins / Difficulty: Easy / Yields: 4-6 servings }

1 cup shelled edamame (I used frozen edamame - just make sure to defrost before adding to salad)
1 (15-oz) can cannellini beans, drained and rinsed
1/4 cup finely shredded parmesan cheese
2 Tbsp extra-virgin olive oil
2 garlic cloves, minced
2 tsp fresh rosemary leaves, finely chopped
1/4 cup fresh flat-leaf parsley, chopped
1/4 tsp kosher salt
1/4 tsp finely ground black pepper (8-10 grinds)

1. Chop rosemary and parsley; (keep separate) and set aside.
2. In a large bowl, combine edamame, cannellini beans, parmesan cheese, parsley, and salt and pepper.
3. In a small non-stick skillet, heat olive oil over medium-low heat. Once oil is hot, add the garlic and cook about 1 minute. Remove from heat and add rosemary.
4. Pour garlic mixture over bean mixture, and toss evenly to coat.
5. Serve chilled.

Recipe inspired by Giada De Laurentiis

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