Three Bean Salad with Smoked Paprika Dressing

Farmer and Chef developed this recipe for Edible Asheville’s inaugural issue and reflects the best of summer bean varieties. Smoked paprika lends just the right flavor nuace to the acidity of this dressing. Feel feel to substitue any type of Appalachian heirloom pole bean, for the green beans, either in combination or alone.

For dressing: 2 cloves garlic,minced Grated zest of 1 small lemon 1 teaspoon smoked sweet paprika 1 teaspoon Dijon mustard 3 tablespoons fresh lemon juice 1/4 cup plus 1 tablespoon extra-virgin olive oil 1/2 teaspoon sea salt 1/2 teaspoon freshly ground pepper

For salad: 1 1/2 cups cooked dried or canned pinto beans, rinsed and drained 1 1/2 cups cooked fresh or frozen butterbeans, butter peas, or baby lima beans 1 pound fresh green beans, cut into 2-inch lengths 1/2 cup thinly sliced celery 1/2 cup diced bell peppers: red, yellow, orange 1/2 cup loosely-packed flat-leaf parsley 1/2 cup coarsely chopped roasted, salted almonds (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 and add to dressing mixture; toss. pinto beans, butterbeans, celery, bell peppers, and parsley; toss gently to blend. Sprinkle each serving with almonds, if using. Makes 10 to 12 servings.

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