Three-Bean Salad with Smoked Paprika Dressing
By Farmer and Chef South
Smoked paprika lends just the right flavor nuance to the acidity of this dressing. Feel free to swap out the green beans in favor of an Appalachian heirloom pole bean, though these may require a bit more cooking time.
2 cloves garlic, minced
Grated zest of 1 small lemon
1 teaspoon smoked sweet paprika
1 teaspoon Dijon mustard
3 tablespoons fresh lemon juice
¼ cup plus 1 tablespoon extra-virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground pepper
1 ½ cups cooked dried or canned pinto beans, rinsed and drained
1 ½ cups cooked fresh or frozen butterbeans, butter peas, or baby lima beans
1 pound fresh green beans, cut into 2-inch lengths
½ cup thinly sliced celery
½ cup diced bell peppers, preferably a blend of red, yellow, and orange
½ cup loosely packed flat-leaf parsley
½ cup roasted and salted almonds, coarsely chopped (optional)
Prepare dressing: Combine garlic, lemon zest, paprika, and Dijon in a large bowl. Add lemon juice and whisk to blend. Slowly add olive oil in a thin, steady stream, whisking until mixture is emulsified. Whisk in salt and pepper.
Bring a large pot of salted water to a boil. Fill a large bowl halfway with ice and water. Add green beans and cook until bright green and crisp-tender, about 3 minutes. Drain and add to bowl of ice water to stop cooking. Drain well, add to dressing mixture, and toss. Add pinto beans, butterbeans, celery, bell peppers, and parsley; toss gently to blend. Sprinkle each serving with almonds, if desired. Makes 10 to 12 servings.