A classic example of the type of salads you’ll find in Italy, this is easy to throw together and more impressive than the usual mixed green salad. Depending on the region, the type of cheese may differ. I love to nibble on chunks of Pecorino as I make it.

　　

Ingredients

4 to 6 servings

　　12 ounces green beans, trimmed and cut into 1-inch pieces (about 2 cups)

　　3 tablespoons olive oil

　　3 garlic cloves, minced

　　2 teaspoons finely chopped fresh rosemary leaves

　　1 (15-ounce) can cannellini beans, rinsed and drained

　　5 ounces Pecorino Romano cheese, cut into 1/4-inch chunks (1 cup)

　　1/4 cup chopped fresh flat-leaf parsley leaves

　　1/4 teaspoon salt

　　1/4 teaspoon finely ground black pepper

　　

Step 1

Bring a medium saucepan of salted water to a boil over high heat. Add the green beans and cook for 3 minutes, or until vibrant green but still crisp. Drain and place in a bowl of ice water for 1 minute. Drain and set aside.

　　

Step 2

In a small nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat. Stir in the rosemary and let cool slightly.

　　

Step 3

Combine the green beans, cannellini beans, Pecorino cheese, parsley, salt, and pepper in a serving bowl. Add the garlic-rosemary oil and toss well, until all the ingredients are coated.

　　Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.