Summer Bean Salad + Lemon And Herbs

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Summer Bean Salad

Serves 4  | Prep Time: 10 minutes | Cook Time: 5 minutes

Fresh beans are plentiful this time of the year. They pair really simply with lots of fresh lemon juice, zippy capers and some pepper flakes. Perhaps grill up some firm white fish or really easy sardines from a tin.


  • 8 oz. green beans, trimmed, cut into 1” pieces
  • 2 cups fresh cooked shell beans (such as cannellini or cranberry) or 1 14-oz. can cannellini beans or chickpeas, rinsed
  • 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
  • Optional: grilled fish or sardines

Chef Tips

Serve with some fish or leftover steak. Or for a more vegetarian forward dish some hard cooked eggs and some canned artichokes.


Step 1

Bring a pot of water to a boil. About three inches high. Season with salt. Blanch the green beans until tender but still a bit crunchy; about 4 minutes. Drain and shock in an ice bath. Drain and pat dry. 

 Step 2

Toss shell beans, green beans, parsley, oil, chives, capers, lemon zest, lemon juice, and Aleppo pepper in a large bowl; season with salt and pepper.