Bean Salad with Lemon and Herbs

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

From the kitchen of Carly

Fresh shell beans and crisp green beans dressed in bright lemon, capers, and chives make this salad sing. It's the kind of simple, herbaceous dish that tastes better the next day, perfect alongside grilled fish or roasted chicken.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 cups fresh cooked shell beans (such as cannellini or cranberry)
11 14-ounce can cannellini beans or chickpeas
16 ounces green beans (trimmed, cut into 1" pieces)
11/4 cup fresh parsley leaves with tender stems
11/4 cup olive oil
13 tablespoons chopped fresh chives
12 tablespoons chopped capers
11 tablespoon finely grated lemon zest
12 tablespoons lemon juice
11/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes
1Salt
1Pepper

Instructions

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.