Worth a trip

Bean Salad with Lemon and Herbs

Name: Bean Salad with Lemon and Herbs
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

A small grocery run gets this on the table.

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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.

Recipes sourced from Epicurious.com.

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