Active Time

　　15 minutes

　　Total Time

　　25 minutes

　　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

Serves 4–6

　　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)

　　

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.

　　Cooks' Note

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