Spring Pea and Bean Salad with Shaved Pecorino Cheese

James Baigrie
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.


Makes 4 servings

Recipe from



1 cup fresh or frozen edamame, shelled
1 cup fresh or frozen green peas
1 cup fresh or frozen lima beans
Zest and juice of 1 small lemon (about 1 teaspoon zest and 2 1/2 tablespoons juice)
3 tablespoons white wine vinegar
2 green onions, minced
2 tablespoons chopped fresh mint, plus more for garnish
1 tablespoon chopped fresh chives
1/4 cup extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste
1 ounce pecorino cheese, shaved


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.

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.

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

Sara Foster,

Sara Foster's Casual Cooking: More Fresh Simple Recipes from Foster's Market,


April 2007
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