This salad makes a lovely side dish at summer barbecues.

Ingredients

　　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.