Name: Five-Bean Salad with Smoked Paprika Vinaigrette
Cook time: 15 minutes
Total time: 25 minutes
Yield: Serves 4–6
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)

Photo by Chelsea Kyle, food styling by Anna Stockwell

This upgraded version of a classic bean salad features the rich Spanish flavors of smoked paprika and marcona almonds, balanced by the bright freshness of parsley and celery.

Cooks' Note

If you can't find yellow wax beans, double the amount of green beans.

Recipe information

Total Time
25 minutes
Yield
Serves 4–6

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)

Preparation

Step 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.
Step 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.
Step 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.
Step 4
Transfer canned bean mixture to a platter or serving bowl, then top with fresh bean mixture.
Do Ahead
Step 5
The canned bean salad can be dressed and chilled for up to 1 day.