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

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