Another Bean Salad (Lemony White Beans with Pecorino)
I was short on time today and decided to bust out the tins of cannellini beans once again. Instead of making my usual Easy Bean Salad with Goats Cheese, I tried this version from my new Date Night In book by Ashley Rodriguez. She serves it as part of an antipasto platter, but it was great with lamb cutlets (the rosemary really matched up well) and some Fennel and Radish Salad on the side. I used 2 tins of beans and a bit more red onion but kept the other ratios the same and it worked just fine. I also didn’t bother letting it marinade, but by the time Pete got his later tonight it was probably better. Simple as. The boy guzzled the lot, which leaves one happy mum at the end of the day.
1 lemon, rind finely grated and squeezed
¾ tsp salt
1 tsp red pepper flakes (I used a Japanese red pepper mix I had in the cupboard because I don’t have this and didn’t want to use chilli)
freshly ground black pepper
2 tsp chopped fresh rosemary
2 tbsp extra virgin olive oil
400g can cannellini beans, drained and rinsed
¼ cup fresh grated pecorino, plus more for shaving on top
2 tbsp chopped red onion
Whisk together the lemon zest, juice, salt, pepper, red pepper flakes, rosemary and olive oil. Add the beans, grated pecorino and red onions then fold to gently combine. Allow to marinate at room temperature for a couple of hours or refrigerate overnight. Finish with shaved pecorino. Bring to room temperature before serving.
Makes 2 cups