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

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Photo by Christopher Testani

Recipe information

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

Preparation

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.

TagsSalad Cannellini Bean White Bean Bean and Legume Vegetable Chickpea Main Side Lunch Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy Quick 30 Minutes or Less No-Cook Bon Appétit

Recipe notes

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