Cranberry Beans With Garlic and Rosemary

• 3 cups cooked cranberry beans
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 2 small cloves garlic, peeled and minced
• 1 tablespoon minced fresh rosemary
• 3/4 teaspoon kosher salt
• Freshly ground pepper to taste

1. Place the cranberry beans in a bowl and toss in the remaining ingredients.
2. Serve as a salad or as a condiment for grilled meats or toss with cooked pasta.

cranberry beans, lemon juice, extravirgin olive oil, garlic, fresh rosemary, kosher salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/4951 (may not work)