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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
Steps
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