Warm Bean and Celery Salad with Smoked Paprika and Kalamata Olives
This Warm Bean and Celery Salad with Smoked Paprika and Kalamata Olives is a vibrant, Mediterranean-inspired dish that’s perfect for a light meal or a flavorful side. The combination of hearty butter beans, crisp celery, and briny Kalamata olives creates a satisfying texture, while the smoked paprika adds a deep, rich flavor. The red wine vinegar brightens the dish with a touch of acidity, balancing the richness of the olive oil and the earthiness of the beans. Finished with fresh parsley and served with crusty bread, this salad is both simple to prepare and bursting with bold, savory flavors. Perfect for a quick weeknight dinner or a healthy, flavorful lunch!
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
Ingredients
Units
Scale
- 6 tablespoons extra-virgin olive oil, divided
- 2 tablespoons tomato paste
- 1 medium clove garlic, minced (about 1 teaspoon)
- 1 medium shallot, minced (about 1/4 cup)
- 1/2 teaspoon mild smoked paprika
- 2 stalks celery, peeled and sliced on a bias into 1/4-inch slices
- 1 (15-ounce) jar or can of large cooked beans (such as gigantes, giant lima beans, or butter beans), drained and rinsed
- 2 tablespoons red wine vinegar
- 1/4 cup fresh parsley leaves, minced
- 2–3 Kalamata olives, pitted and diced
- Kosher salt and freshly ground black pepper, to taste
- Crusty bread, for serving
Instructions
- Start the Base:
In a medium skillet, combine 2 tablespoons of olive oil, tomato paste, garlic, and shallot. Heat over medium heat, stirring constantly, until fragrant and bubbling gently, about 2 minutes. - Add the Spices:
Stir in the smoked paprika and cook for another 30 seconds to release the flavors. - Cook the Vegetables and Beans:
Add the sliced celery, drained beans, red wine vinegar, Kalamata olives, and the remaining 4 tablespoons of olive oil. Cook, stirring gently, until just warmed through, about 1 minute. - Finish and Serve:
Stir in the fresh parsley and season the dish with salt and freshly ground black pepper to taste. Serve immediately with crusty bread on the side.
Notes
- Balanced Flavor Profile:
- The dish combines hearty butter beans and crisp celery with just a touch of briny Kalamata olives (2 teaspoons) to add a subtle, savory note without overpowering the other ingredients.
- The smoked paprika adds depth and warmth, while the red wine vinegar offers a bright, tangy contrast.
- Light and Satisfying:
- This salad is light enough for a quick lunch or side dish, but still satisfying due to the protein and fiber content from the beans.
- It pairs beautifully with crusty bread, making it a complete meal option.
- Quick and Easy:
- Ready in just minutes, this recipe is perfect for busy weeknights or when you need a flavorful dish with minimal prep.
- The ingredients are simple, and most are pantry staples, making it an accessible option for most home cooks.
- Mediterranean Inspiration:
- The addition of olives and red wine vinegar gives this dish a Mediterranean flair, making it a refreshing and healthful option for those who enjoy bold, yet balanced flavors.
- Customizable:
- The recipe can easily be adjusted to your taste. You can add more olives if you prefer a stronger briny flavor, or increase the amount of smoked paprika for a richer, smoky profile.
Nutrition
- Serving Size: 4 servings
- Calories: 270
- Sugar: 5g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 2.5g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 6g