Lunch: Five-Bean Salad With Smoked Paprika Vinaigrette

Recipe by Anna Stockwell This upgraded version of a classic bean salad features the rich Spanish flavors of smoked paprika and marcona almonds, balanced by the bright freshness of parsley and celery.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Five-Bean Salad With Smoked Paprika Vinaigrette

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 garlic cloves, finely chopped
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice, divided
1/4 cup extra virgin olive oil, divided
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt, divided, plus more
1 (14-ounce) can dark red kidney beans, drained, rinsed
1 (14-ounce) can pinto beans, drained, rinsed
1 (14 ounce) can white beans, drained, rinsed
1/2 pound green beans, trimmed, halved
1/2 pound yellow wax beans, trimmed, halved
3 celery stalks, cut into 4-inch pieces, shaved into thin ribbons using a vegetable peeler
1 cup fresh parsley leaves
1/2 cup marcona almonds, coarsely chopped
1/2 cup fresh celery leaves (optional)

Instructions

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.

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