MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Five Bean Salad With Smoked Paprika Vinaigrette Categories: Beans, Chiles, Citrus, Vegetables, Nuts Yield: 4 Servings 2 cl Garlic; fine chopped 1 ts Lemon zest; fine grated 1/4 c Fresh lemon juice; divided 1/4 c Extra virgin olive oil; - divided 1 ts Dijon mustard 1 ts Smoked paprika 1/8 ts Cayenne pepper 1 ts Kosher salt; - divided, and more 14 oz Can dark red kidney beans; - drained, rinsed 14 oz Can pinto beans; - drained, rinsed 14 oz Can white beans; - drained, rinsed 1/2 lb Green beans; - trimmed, halved 1/2 lb Yellow wax beans; - trimmed, halved 3 Celery ribs; - in 4" pieces, - shaved in thin ribbons - using a vegetable peeler 1 c Fresh parsley leaves 1/2 c Marcona almonds; - coarse chopped 1/2 c Fresh celery leaves - (optional) Whisk garlic, lemon zest, 2 tb lemon juice, 2 tb oil, mustard, paprika, cayenne, and 1/2 ts 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 tb oil, 2 tb lemon juice, and 1/2 ts 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. Note: If you can't find yellow wax beans, double the amount of green beans. Recipe by Anna Stockwell Recipe FROM: Epicurious, Jun 2015 Formatted by: Dave Drum, Jul 15, 2015 Uncle Dirty Dave's Archives MMMMM