Five-Bean Salad With Smoked Paprika Vinaigrette

Name: Five-Bean Salad With Smoked Paprika Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Five-Bean Salad With Smoked Paprika Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!