Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Lemony Two-Bean Salad
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- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
Directions
- Sprinkle 1/2 sliced lemon with 1 teaspoon kosher salt and set aside. Cook 12 ounces green beans (trimmed) in boiling salted water until crisp-tender, 5 minutes; drain and rinse. Saute 2 smashed garlic cloves in olive oil over medium heat, 3 minutes. Add one 15-ounce can cannellini beans (drained and rinsed), the green beans and a pinch of red pepper flakes; cook 2 minutes. Pat the lemon slices dry; chop and add to the beans along with some chopped parsley. Season with salt.
