Lemon salad with two types of beans

Ingredients:

• 350 g of green beans
• One can (425 g) of cannellini beans

Preparation:

1. Sprinkle half a sliced ​​lemon with 1 teaspoon coarse salt and set aside. Cook 12 ounces (350 g) trimmed green beans in boiling salted water until crisp-tender, 5 minutes; drain and rinse. Sauté 2 crushed garlic cloves in olive oil over medium heat for 3 minutes.
2. Add a 14-ounce can of rinsed cannellini beans, green beans, and a pinch of red pepper flakes; cook for 2 minutes. Dry the lemon slices, chop them, and add to the beans along with the chopped parsley. Season with salt to taste.