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

Instructions

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.