Spring Pea And Bean Salad With Shaved Pecorino Cheese

• 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.

beans, lemon, white wine vinegar, green onions, fresh mint, fresh chives, extravirgin olive oil, salt, freshly ground pepper, pecorino cheese

Taken from www.myrecipes.com/recipe/spring-pea-bean-salad-with-shaved-pecorino-cheese (may not work)