Bean Salad With Lemon and Herbs

Step 1 of 1

Toss 2 cups fresh cooked shell beans2 cups (such as cannellini or cranberry) or one 14-ounce can cannellini beans or chickpeas1, rinsed, 6 ounces green beans6 ounces (trimmed, cut into 1" pieces), 1/4 cup fresh parsley leaves with tender stems1/4 cup, 1/4 cup olive oil1/4 cup, 3 tablespoons chopped fresh chives3 tablespoons, 2 tablespoons chopped capers2 tablespoons, 1 tablespoon finely grated lemon zest1 tablespoon, 2 tablespoons lemon juice2 tablespoons, and 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes1/2 teaspoon in a large bowl; season with salt and pepper.

You’ll need

  • 2 cupsfresh cooked shell beans
  • 114-ounce can cannellini beans or chickpeas
  • 6 ouncesgreen beans
  • 1/4 cupfresh parsley leaves with tender stems
  • 1/4 cupolive oil
  • 3 tablespoonschopped fresh chives
  • 2 tablespoonschopped capers
  • 1 tablespoonfinely grated lemon zest
  • 2 tablespoonslemon juice
  • 1/2 teaspoonAleppo pepper or 1/4 teaspoon crushed red pepper flakes
  • Salt
  • Pepper