Bean Salad with Lemon and Herbs

Bean Salad with Lemon and Herbs 06.01.2015

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

Toss 2 cups fresh cooked shell beans (such as cannellini or cranberry) or one 14-ounce can cannellini beans or chickpeas, rinsed, 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, and 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes in a large bowl; season with salt and pepper.