Ingredients
2 tbsp extra-virgin olive oil
2 cloves garlic, minced
2 cups shelled edamame beans
1 (15-ounce) can garbanzo beans, drained and rinsed
4 oz pecorino, cut into 1/2-inch chunks
1/4 cup chopped dill
1/4 tsp sea salt
1/4 tsp finely ground black pepper
Method
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In a small, nonstick skillet, heat the oil over medium-low heat and saute garlic for about one minute. Set aside.
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Combine the edamame beans, garbanzo beans, cheese, dill, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated. Let set for two hours so the flavors can combine.
Servings
4 side servings or 2 main meal