Name: Bean Salad With Lemon and Herbs
Yield: 6 Servings
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

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Christopher Testani

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