Five-Bean Salad with Smoked Paprika Vinaigrette

Name: Five-Bean Salad with Smoked Paprika Vinaigrette
Yield: 4 servings
Ingredients: 1 2 garlic cloves, finely chopped; 1 1 teaspoon finely grated lemon zest; 1 1/4 cup fresh lemon juice, divided; 1 1/4 cup extra virgin olive oil, divided; 1 1 teaspoon Dijon mustard; 1 1 teaspoon smoked paprika; 1 1/8 teaspoon cayenne pepper; 1 1 teaspoon kosher salt, divided, plus more; 1 1 (14-ounce) can dark red kidney beans, drained, rinsed; 1 1 (14-ounce) can pinto beans, drained, rinsed; 1 1 (14 ounce) can white beans, drained, rinsed; 1 1/2 pound green beans, trimmed, halved; 1 1/2 pound yellow wax beans, trimmed, halved; 1 3 celery stalks, cut into 4-inch pieces, shaved into thin ribbons using a vegetable peeler; 1 1 cup fresh parsley leaves; 1 1/2 cup marcona almonds, coarsely chopped; 1 1/2 cup fresh celery leaves (optional)

From the kitchen of Carly

Crisp green beans and tender cooked beans tossed in two separate vinaigrettes, one brightened with smoked paprika and lemon. Finished with toasted almonds and fresh herbs, this five-bean salad rewards you with satisfying texture and complex, layered flavor in every bite.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 garlic cloves, finely chopped
11 teaspoon finely grated lemon zest
11/4 cup fresh lemon juice, divided
11/4 cup extra virgin olive oil, divided
11 teaspoon Dijon mustard
11 teaspoon smoked paprika
11/8 teaspoon cayenne pepper
11 teaspoon kosher salt, divided, plus more
11 (14-ounce) can dark red kidney beans, drained, rinsed
11 (14-ounce) can pinto beans, drained, rinsed
11 (14 ounce) can white beans, drained, rinsed
11/2 pound green beans, trimmed, halved
11/2 pound yellow wax beans, trimmed, halved
13 celery stalks, cut into 4-inch pieces, shaved into thin ribbons using a vegetable peeler
11 cup fresh parsley leaves
11/2 cup marcona almonds, coarsely chopped
11/2 cup fresh celery leaves (optional)

Instructions

Whisk garlic, lemon zest, 2 Tbsp. lemon juice, 2 Tbsp. oil, mustard, paprika, cayenne, and 1/2 tsp. salt in a large bowl. Add kidney, pinto, and white beans and toss to combine. Let rest until ready to use.
Cook green and yellow wax beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, about 3 minutes, then shock in a large bowl of ice water and drain.
Whisk remaining 2 Tbsp. oil, 2 Tbsp. lemon juice, and 1/2 tsp. salt in another large bowl. Add green and yellow wax beans, celery ribbons, parsley, almonds, and celery leaves, if using, and toss to combine.
Transfer canned bean mixture to a platter or serving bowl, then top with fresh bean mixture.
The canned bean salad can be dressed and chilled for up to 1 day.