Bean Salad with Lemon and Herbs
A bright bean salad tossed with green beans, lemon, capers, parsley, chives and a little heat for a quick, lively side.
Ingredients
- Olive oil
- Salt
- Lemon juice
- Pepper
- Fresh parsley
- Pepper flakes
- Lemon
- Lemon zest
- Parsley leaves
- Red pepper
- Green beans
- Juice
- Capers
- Tender stems
- Fresh chives
- Cannellini beans
Directions
In a large bowl, combine 2 cups of freshly cooked shell beans, such as cannellini or cranberry, or use 1 14-ounce can of rinsed cannellini beans or chickpeas. Add 6 ounces trimmed green beans cut into 1" pieces, then scatter in 1/4 cup parsley leaves with tender stems. Add 2 tablespoons chopped capers, 3 tablespoons chopped chives, 2 tablespoons lemon juice, 1 tablespoon finely grated lemon zest, and 1/4 cup olive oil. For heat, add 1/2 teaspoon Aleppo pepper (or 1/4 teaspoon crushed red pepper flakes), toss well, and taste for salt and pepper.