Name: Bean Salad With Lemon and Herbs
Ingredients: 2 cups fresh cooked shell beans (such as cannellini or cranberry) or 1 14-oz. can cannellini beans or chickpeas, rinsed; 6 oz. green beans, trimmed, cut into 1” pieces; ¼ cup fresh parsley leaves with tender stems; ¼ cup olive oil; 3 tablespoons fresh chives, chopped; 2 tablespoons capers, chopped; 1 tablespoon finely grated lemon zest; 2 tablespoons fresh lemon juice; ½ teaspoon Aleppo pepper or ¼ crushed red pepper flakes; Kosher salt and freshly ground black pepper

Ingredients

2 cups fresh cooked shell beans (such as cannellini or cranberry) or 1 14-oz. can cannellini beans or chickpeas, rinsed
6 oz. green beans, trimmed, cut into 1” pieces
¼ cup fresh parsley leaves with tender stems
¼ cup olive oil
3 tablespoons fresh chives, chopped
2 tablespoons capers, chopped
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
½ teaspoon Aleppo pepper or ¼ crushed red pepper flakes
Kosher salt and freshly ground black pepper

Steps

Toss shell beans, green beans, parsley, oil, chives, capers, lemon zest, lemon juice, and Aleppo pepper in a large bowl; season with salt and pepper.