- 1 1/2 pounds fresh cranberry or lima beans in pods
- 2 tablespoons salt
- 1/4 cup extra-virgin olive oil
- 1 to 2 tablespoons fresh lemon juice, or to taste
- 2 tablespoons chopped fresh parsley or basil leaves
- ground black pepper
- Shell beans. In a large saucepan of boiling water cook beans with salt until tender and no longer mealy, 10 to 20 minutes. Drain beans and transfer to a bowl. While beans are still warm, toss with remaining ingredients and season with salt. Serve salad warm or at room temperature.