Green and White Bean Salad
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons fresh rosemary leaves, finely chopped
  • 2 cups shelled edamame beans
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 5 ounces goat or feta cheese
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  1. In a small skillet, heat the oil over medium-low heat. Add the garlic and cook about 30 seconds, until fragrant (don’t brown it). Remove the pan from the heat and stir in the rosemary. Set aside and let cool.
  2. Combine the beans, cheese, parsley, salt and pepper in a serving bowl. Add the oil and garlic mixture and toss well until all the ingredients are coated.
  3. Serve room temperature or chilled.
Recipe by Faithful Provisions at