Five Bean Salad With Smoked Paprika Vinaigrette
"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...."
INGREDIENTS
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2 garlic cloves, finely chopped
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1 teaspoon finely grated lemon zest
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1/4 cup fresh lemon juice, divided
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1/4 cup extra virgin olive oil, divided
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1 teaspoon Dijon mustard
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1 teaspoon smoked paprika
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1/8 teaspoon cayenne pepper
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1 teaspoon kosher salt, divided, plus more
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1 (14-ounce) can dark red kidney beans, drained, rinsed
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1 (14-ounce) can pinto beans, drained, rinsed
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1 (14 ounce) can white beans, drained, rinsed
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1/2 pound green beans, trimmed, halved
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1/2 pound yellow wax beans, trimmed, halved
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3 celery stalks, cut into 4-inch pieces, shaved into thin ribbons using a vegetable peeler
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1 cup fresh parsley leaves
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1/2 cup marcona almonds, coarsely chopped
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1/2 cup fresh celery leaves (optional)
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