James Baigrie
Yield
Makes 4 servings

Make this wonderful light salad with a mixture of almost any pea or shell bean, including favas, butter beans, or field peas. Prep: 10 minutes; Cook: 15 minutes.

How to Make It

Step 1

Cook edamame in boiling salted water about 2 minutes or until crisp-tender. Remove with a wire-mesh strainer, and plunge beans into ice water to stop the cooking process; drain and set aside. Return water to a boil; add peas, and cook about 4 minutes, repeating draining process. Repeat with lima beans, cooking about 5 minutes.

Step 2

Combine lemon zest and juice and next 4 ingredients in a small bowl. Slowly whisk in oil until well blended. Season with salt and pepper.

Step 3

Place peas and beans in a medium bowl, and toss with vinaigrette. Top with pecorino, and garnish, if desired.

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Ratings & Reviews

Skabetti

Rikked
August 13, 2015
I make this every couple of months and love it.  I leave the lemon on the counter to get to room temp. (so it's easier to juice), toss the frozen green stuff (9-12 oz. bags) into a colander, cover it with a dish cloth and go to work.  When I get home, I mix everything (without cooking or blanching anything) except the cheese.  The edamame is chewy and delicious.  Don't substitute any liquids, you need the surprise of lemon zest and juice.  I like the cheese either beside it or sprinkled on the top, but only when I serve it.  Parmesan works fine, too.  No complaints.  Good to take to work!

Rikked's Review

Kris
August 27, 2014
It's quite good. The cheese is a must, I think. I used frozen veggies. It's a nice little fancy side salad dish you'd maybe get in a good deli. I'll probably make again.