Green beans get their shot in the delicious spotlight with easy-to-make salad

“Green beans” and “fantastically delicious” are not often words that occupy the same sentence.
   But in the case of Giada De Laurentiis’s Pecorino and Bean Salad (click for the recipe), the words “fantastically delicious” do indeed describe green beans.
   Laurentiis has come up with a magic formula that will make you want to abandon all decorum, pick up your plate, put it near your mouth and shovel the salad right in.
   I think the secret ingredients are cannellini beans (also called white kidney beans), which add a creamy starchiness, and fresh rosemary leaves, which add a perfect, mild herbaceous note.
   This salad is very easy to make and works as a side not only on a weeknight, but at a dinner party. We had it with pork chops and it was a perfect match.
   I think people will be surprised at how good it is.
   The recipe I linked to is on a recipe-sharing site, and it is exactly the same one that I used.
   Two cups of trimmed and cut green beans are boiled for three minutes, then drained and placed in a bowl of ice water for one minute. After being drained again, the beans are set aside.
   Olive oil is heated in a skillet, then minced garlic is added and cooked for 30 seconds. The pan is removed from the heat and finely-chopped fresh rosemary leaves are added.
   The green beans, rinsed and drained cannellini (white kidney) beans, cubed Pecorino-Romano cheese, fresh parsley, salt and pepper combined in a bowl, then the garlic-rosemary oil is added and the salad tossed well until all the ingredients are coated.