Five-Bean Salad With Smoked...Five-Bean Salad With Smoked Paprika Vinaigrette

Name: Five-Bean Salad With Smoked Paprika Vinaigrette
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 Persons
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

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Cuisine

International

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Servings

4 Persons

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Prep Time

10 Minutes

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Cook Time

25 Minutes

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Difficulty

Medium Level

Five-Bean Salad With Smoked Paprika Vinaigrette requires around 25 minutes from start to finish. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 599 calories, 27g of protein, and 24g of fat per serving. This recipe serves 4. For $2.23 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. A mixture of marconan almonds, green beans, celery leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. Plenty of people really liked this side dish. 1861 person were impressed by this recipe. It is brought to you by Epicurious. Overall, this recipe earns a tremendous spoonacular score of 100%. Try Five-Bean Salad With Smoked Paprika Vinaigrette, Mexican Black Bean Salad with Cumin, Lime and Smoked Paprika dressing {vegan}, and Smoked Paprika Vinaigrette for similar recipes.

DeliciousTastyWell Prepared

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

Cooking Instructions

01
Whisk garlic, lemon zest, 2 Tbsp. lemon juice, 2 Tbsp. oil, mustard, paprika, cayenne, and 1/2 tsp. salt in a large bowl.
02
Add kidney, pinto, and white beans and toss to combine.
03
Let rest until ready to use.
04
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.
05
Whisk remaining 2 Tbsp. oil, 2 Tbsp. lemon juice, and 1/2 tsp. salt in another large bowl.
06
Add green and yellow wax beans, celery ribbons, parsley, almonds, and celery leaves, if using, and toss to combine.
07
Transfer canned bean mixture to a platter or serving bowl, then top with fresh bean mixture.
08
Do Ahead

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023