Pecorino and Bean Salad

I got this recipe from Giada De Laurentiis' most recent cookbook and I've enjoyed it all summer as a vegetarian main dish.

12 ounces green beans, trimmed and cut into 1-inch pieces (2 cups)--I did 1 pound green beans
3 T olive oil
3 garlic cloves, minced
2 t finely chopped rosemary leaves (or oregano for the Greek version)
1 15 ounce can cannellini beans, rinsed and drained (or Garbanzo beans)
8 ounces Pecorino Romano cheese, cut into 1/4-inch chunks (1 cup)(or feta cheese)
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 t salt
1/4 t freshly ground pepper
+2-3 T fresh lemon juice

Bring a medium saucepan of salted water to boil over high heat. Add the green beans and cook for 3 minutes, or until vibrant green but still crisp. Drain and set aside.

In a small nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat. Stir in the rosemary and let cool slightly.

Combine the green beans, cannellini beans, Pecorino Romano cheese, parsley, salt, and pepper in a serving bowl. Add the garlic-rosemary oil and toss well, until all the ingredients are coated.

After making this a couple times, I switched it up a little making a pseudo-Greek style version of this dish by doing the following: switch rosemary for oregano, cannellini beans with garbanzo beans, Pecorino Romano with feta cheese, and I added about 2-3 T of fresh lemon juice.