Five-Bean Salad with Smoked Paprika Vinaigrette Recipe

  • 2 garlic cloves, finely chopped
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup fresh lemon juice, divided
  • 1/4 cup extra virgin olive oil, divided
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon kosher salt, divided, plus more
  • 1 (14-ounce) can dark red kidney beans, drained, rinsed
  • 1 (14-ounce) can pinto beans, drained, rinsed
  • 1 (14 ounce) can white beans, drained, rinsed
  • 1/2 pound green beans, trimmed, halved
  • 1/2 pound yellow wax beans, trimmed, halved
  • 3 celery stalks, cut into 4-inch pieces, shaved into thin ribbons using a vegetable peeler
  • 1 cup fresh parsley leaves
  • 1/2 cup marcona almonds, coarsely chopped
  • 1/2 cup fresh celery leaves (optional)
  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.
  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.
  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.
  4. Transfer canned bean mixture to a platter or serving bowl, then top with fresh bean mixture.
  5. The canned bean salad can be dressed and chilled for up to 1 day.