Five-Bean Salad with Smoked Paprika Vinaigrette

Directions

1. 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. 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. 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. 4.

   Transfer canned bean mixture to a platter or serving bowl, then top with fresh bean mixture.

5. 5.

   The canned bean salad can be dressed and chilled for up to 1 day.