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summer salad recipe
11 months, 10 days ago  |  Get Hungry

A salad to start summer right

By Alexandra Hall

Some foods just perfectly embody the season that yields them: apple crisp in fall, watermelon in summer, and this bean salad that’s revved up with the bright flavors of lemon and fresh chopped herbs. It makes a great lunch that’s packed with protein, and rings in at just about 150 calories a serving. It couldn’t be easier to whip up (if you feel like going the extra mile, you can substitute the canned beans and chickpeas). For extra protein and a hit of creaminess and some extra saltiness, it’s also great sprinkled with feta cheese.

Bean salad with fresh herbs and lemon


Serves 6

1 can cannellini beans, drained and rinsed

1 can chickpeas, drained and rinsed

6 oz. green beans, trimmed, cut into one-inch slices

¼ cup fresh parsley

¼ cup E.V.O.O.

3 tbsp. chopped chives

2 tbsp. capers

1 tbsp. lemon zest

2 tbsp. fresh lemon juice

¼ crushed red pepper flakes

Kosher salt and freshly ground pepper

To make:

Toss the beans and chickpeas, green beans, parsley, oil, chives, capers, lemon zest, lemon juice, and red pepper in a large bowl. Season with salt and pepper to taste and serve.