Honey mustard and red pepper flakes give this veggie salad a unique sweet and spicy flavor.
In large pot of salted boiling water, cook Broccolini until stalks are crisp-tender, 2 minutes. Drain and transfer to ice bath to cool. Drain and pat dry, then cut into large pieces.
In large bowl, whisk together oil, lemon zest and juice, mustard, red pepper flakes and 1/4 teaspoon each salt and pepper; stir in capers. Add Broccolini and beans and toss to coat.