Marinated Mixed Beans

Name: Marinated Mixed Beans
Yield: Makes about 4 cups
Ingredients: 1 shallot, finely chopped; 3 tablespoons white wine vinegar; ½ cup finely chopped tender herbs (such as mint, parsley, cilantro, chives, and/or dill); ⅓ 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

Amiel StanekMakes about 4 cupsSource

cannellini bean chickpea black-eyed pea aleppo-style pepper navy bean easy quick side nut-free vegetarian vegan dairy-free gluten-free healthyish

Ingredients

1 shallot, finely chopped

3 tablespoons white wine vinegar

½ cup finely chopped tender herbs (such as mint, parsley, cilantro, chives, and/or dill)

⅓ 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

Method

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. Do Ahead: Beans can be made 3 days ahead. Cover and chill.