- 1 15-ounce can butter, cannellini, or corona beans, rinsed
- 1/4 cup chopped fresh parsley
- 3 tablespoons olive oil
- 1 tablespoon sherry vinegar
- 1 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice
- Kosher salt and black pepper
- Combine the beans, parsley, oil, vinegar, lemon zest, and lemon juice. Season with 1/4 teaspoon each salt and pepper.