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Marinated Mixed Beans

['1 shallot, finely chopped', '3 tablespoons white wine vinegar', '1/2 cup finely chopped tender herbs (such as mint, parsley, cilantro, chives, and/or dill)', '1/3 cup olive oil', '2 (15-ounce) cans cannellini beans, navy beans, black-eyed peas, or chickpeas, or a mix, rinsed', '1 teaspoon Aleppo-style pepper or gochugaru (coarse Korean hot pepper flakes)', 'Kosher salt']

Combine shallot and vinegar in a small bowl and let sit 5 minutes.
Meanwhile, mix herbs and oil in a large bowl to coat herbs. Add beans and red pepper and toss to combine. Season generously with salt.
Add shallot mixture to bean mixture and toss gently to combine.
Beans can be made 3 days ahead. Cover and chill.

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