Cranberry Bean Salad with Lemon and Herbs

We tried this recipe, found originally in Bon Appetit, with all of our dried spices and our Cranberry Beans sold at The Spice Diva Emporium. It’s well-balanced and delicious. The beans, after soaking all night, did not have to be cooked more than about 45 minutes.  Be sure not salt the beans until after they cook so that they won’t get tough.  Make Life Delicious!

Yield: 6 servings

Ingredients

2 cups fresh cooked cranberry beans
6 ounces green beans (trimmed, cut into 1" pieces)
1/4 cup fresh or dried parsley leaves with tender stems
1/4 cup olive oil
3 tablespoons fresh or dried 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
Fresh ground blank pepper

Preparation. Toss fresh cooked cranberry beans, rinsed, green beans, parsley, olive oil, chives, capers, lemon zest, lemon juice, and Aleppo or crushed red pepper flakes in a large bowl. Season with salt and pepper.

You can purchase many of the spices required for this recipe online or in-store!
Parsley may be found here.
Chives may be found here.
Aleppo pepper may be found here.
Crushed red pepper flakes may be found here.