In a large stockpot, bring beans, salt, bouillon granules, and water to cover to a boil over medium-high heat. Reduce heat, and cook until tender, about 20 minutes. Drain, and let cool to room temperature.
In a medium bowl, stir together beans, lemon zest and juice, oil, shallot, parsley, and mint.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/herbed-lemon-butter-beans-recipe/