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
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
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.