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Five-Bean Salad with Smoked Paprika Vinaigrette

['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)']

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.
The canned bean salad can be dressed and chilled for up to 1 day.

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