Five Bean Salad with Smoked Paprika Vinaigrette

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)

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