Served cold or warm, the crispness of the green beans and the creaminess of the cannellinis make for a filling yet refreshing dish. A perfect vegetable side for the summer.
Italian Bean Salad
1 lb. green beans, cut into 1-inch pieces
3 tablespoons olive oil
5 garlic cloves, minced
2 teaspoons fresh rosemary needles, finely chopped
14 oz can cannellini beans, drained and rinsed
1/4 cup Italian flat-leaf parsely, chopped
1/4 teaspoon fine grain sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
Parmesan or Pecorino Romano cheese, shaved, for serving
1.) Bring a large pot of water to a boil. Salt generously and add green beans. Cook until vibrant green yet still crisp; 3 minutes. Drain, and plunge into a bowl of ice water for a minute or so to stop the green beans from cooking any further. Drain.
2.) Combine green beans, cannellini beans, parsley, salt, and pepper in a medium sized bowl. Set aside.
3.) Heat oil in a small skillet over medium-low heat. Add garlic and rosemary and cook, stirring constantly, until garlic becomes fragrant; 30 seconds. Add to beans and stir to coat.
4.) Using a vegetable peeler, shave cheese over salad, and serve.