Edamame and Cannellini Bean Salad

My younger one's naptime is the only 'Me time' I get these days! After a particularly challenging day, I was totally exhausted and aimlessly changing channels when an edamame salad recipe on food network caught my eye. This is my version of the recipe.

It is a very nutritious and tasty salad. Our family happens to love edamame (baby soybeans in pods). I always buy the shelled edamame as they are easier to use.  

To make this salad, heat 2 tbsp extra virgin olive oil in a pan. Add 1 tbsp chopped garlic and cook until the garlic is soft (not brown). Remove the pan from the heat and add 2 tsp chopped rosemary. Keep it aside. 

In a bowl, mix together cooked edamame beans (boil them as per direction on the packet with a little salt they should be firm but soft to chew), cannellini beans (i used 1 16 oz can), approximately, 6 tbsp parmesan cheese, (freshly grated is the best - be liberal as it lends good taste), 1 tbsp chopped parsley, salt and black pepper to taste, 1 tsp red cilli flakes (feel free to add more if you like it spicy) and a 1 tsp of italian seasoning. Add the garlic mixture and parmesan cheese and mix till all the beans are coated. Garnish with chopped parsley and parmesan cheese and serve at room temperature.

I am sending this recipe for MMLA edition #22 hosted by Ruchikacooks, originally started by Susan of The Well Seasoned Cook.

Announcing a short break....
We are in the process of moving so I will start posting new recipes once we settle down. Meanwhile, I will visit blogs and reply to comments as and when I find time and internet connectivity :)