Bean Salad with Lemon and Herbs
A fresh and vibrant salad combining three types of beans with bright lemon, fresh herbs, and capers dressed in olive oil. This Mediterranean-inspired dish is both healthy and flavorful.
4 servings
10 min
Ingredients
- •2 cups fresh cooked shell beans (such as cannellini or cranberry)
- •1 can 14-ounce can cannellini beans or chickpeas
- •6 ounces green beans (trimmed, cut into 1" pieces)
- •¼ cup fresh parsley leaves with tender stems
- •¼ cup olive oil
- •3 tablespoons chopped fresh chives
- •2 tablespoons chopped capers
- •1 tablespoon finely grated lemon zest
- •2 tablespoons lemon juice
- •½ teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes
- •to taste Salt
- •to taste Pepper
Cooking Instructions
- 1.
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.
10 min
