Five-Bean Salad with Smoked Paprika Vinaigrette
Epicurious.com
Epicurious.com
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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)

Instructions

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