Five-Bean Salad with Smoked Paprika Vinaigrette

Ingredients

• •2 cloves garlic
• •1 teaspoon lemon zest
• •¼ cup lemon juice
• •¼ cup olive oil
• •1 teaspoon Dijon mustard
• •1 teaspoon smoked paprika
• •⅛ teaspoon cayenne pepper
• •1 teaspoon kosher salt
• •1 can kidney beans
• •1 can pinto beans
• •1 can white beans
• •½ pound green beans
• •½ pound yellow wax beans
• •3 stalks celery
• •1 cup parsley
• •½ cup marcona almonds
• •½ cup celery leaves

Cooking Instructions

1. 1.

   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.

   5 min

2. 2.

   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.

   10 min

3. 3.

   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.

   5 min

4. 4.

   Transfer canned bean mixture to a platter or serving bowl, then top with fresh bean mixture.

   2 min

5. 5.

   The canned bean salad can be dressed and chilled for up to 1 day.