Name: Bean Salad With Lemon and Herbs
Yield: 6 servings
Ingredients: 2 cups fresh cooked shell beans (such as cannellini or cranberry); 1 14-ounce can cannellini beans or chickpeas; 6 ounces green beans (trimmed, cut into 1" pieces); 1/4 cup fresh parsley leaves with tender stems; 1/4 cup olive oil; 3 tablespoons chopped fresh chives; 2 tablespoons chopped capers; 1 tablespoon finely grated lemon zest; 2 tablespoons lemon juice; 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes; Salt; Pepper

Image may contain Plant Food Bean Vegetable and Produce

Photo by Christopher Testani

Recipe notes

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Recipe notes

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