Five-Bean Salad With Smoked Paprika Vinaigrette
Five-Bean Salad With Smoked Paprika Vinaigrette is a salad that serves 4. One serving contains 599 calories, 27g of protein, and 24g of fat. For $2.23 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. This recipe is liked by 1861 foodies and cooks. Head to the store and pick up dijon mustard, red kidney beans, canned white beans, and a few other things to make it today. It is brought to you by Epicurious. From preparation to the plate, this recipe takes roughly 25 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is outstanding. Try Mexican Black Bean Salad with Cumin, Lime and Smoked Paprika dressing {vegan}, Smoked Paprika Vinaigrette, and Roasted Broccoli With Smoked Paprika Vinaigrette And Marconan Al for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 cup marcona almonds, coarsely chopped
1 (14-ounce) can pinto beans, drained, rinsed
1 (14 ounce) can white beans, drained, rinsed
1/8 teaspoon cayenne pepper
1/2 cup fresh celery leaves (optional)
3 celery stalks, cut into 4-inch pieces, shaved into thin ribbons using a vegetable peeler
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil, divided
1 cup fresh parsley leaves
2 garlic cloves, finely chopped
1/2 pound green beans, trimmed, halved
1 teaspoon kosher salt, divided, plus more
1/4 cup fresh lemon juice, divided
1 teaspoon finely grated lemon zest
1 (14-ounce) can dark red kidney beans, drained, rinsed
1 teaspoon smoked paprika
1/2 pound yellow wax beans, trimmed, halved
Equipment:
whisk
bowl
pot
Cooking instruction summary:
Preparation 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. 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. 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. Transfer canned bean mixture to a platter or serving bowl, then top with fresh bean mixture. Do Ahead The canned bean salad can be dressed and chilled for up to 1 day. Cooks' NoteIf you can't find yellow wax beans, double the amount of green beans.
Step by 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.
2. Add kidney, pinto, and white beans and toss to combine.
3. Let rest until ready to use.
4. 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.
5. Whisk remaining 2 Tbsp. oil, 2 Tbsp. lemon juice, and 1/2 tsp. salt in another large bowl.
6. Add green and yellow wax beans, celery ribbons, parsley, almonds, and celery leaves, if using, and toss to combine.
7. Transfer canned bean mixture to a platter or serving bowl, then top with fresh bean mixture.
8. Do Ahead
9. The canned bean salad can be dressed and chilled for up to 1 day.
10. Cooks' Note
11. If you can't find yellow wax beans, double the amount of green beans.
Nutrition Information:
covered percent of daily need
