Five-Bean Salad with Smoked Paprika Vinaigrette

salad bean side kid-friendly quick & easy high fiber celery spring summer healthy low cholesterol vegan parsley picnic vegetarian pescatarian dairy free wheat/gluten-free peanut free soy free no sugar added kosher small plates

Anna Stockwell

Serves 4–6

Source

Ingredients

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)

Method

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.