Bean Salad with Lemon and Herbs
['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']
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.
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