Ingredients

Preparation

15 minutes 25 minutes

Step 2

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.

Step 3

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.

Step 4

Transfer canned bean mixture to a platter or serving bowl, then top with fresh bean mixture.