Five-Bean Salad With Smoked Paprika Vinaigrette

• 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.

garlic, lemon zest, lemon juice, extra virgin olive oil, mustard, paprika, cayenne pepper, kosher salt, dark red kidney beans, pinto beans, white beans, green beans, beans, celery stalks, parsley, marcona almonds, celery

Taken from www.epicurious.com/recipes/food/views/five-bean-salad-with-smoked-paprika-vinaigrette-56389686 (may not work)