- 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
- 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.