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Smoked 3-Bean Salad

10

25

Pecan

We took an old-school classic and gave it some smoky love with Traeger’s 3-bean salad recipe. Green beans, navy beans, and kidney beans are first smoked then tossed with a tangy dressing and garlic and shallots.

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  • 1 Can (15 oz) great northern beans, drained and rinsed

  • 1 Can (15.5 oz) kidney beans, drained and rinsed

  • 1 Pound green beans, ends trimmed

  • 1/4 Cup plus 1/2 tablespoon olive oil

  • salt and pepper

  • 1 Medium shallot, shaved

  • 1 Clove garlic, minced

  • 2 Tablespoon Red wine vinegar

  • 1 Teaspoon Dijon mustard

  • 1 Tablespoon Chopped flat leaf parsley, plus more to garnish

  • 1

    When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F

  • 2

    Spread drained and rinsed beans out of a sheet tray and place directly on the grill grate.
    • 1 Can (15 oz) great northern beans, drained and rinsed

    • 1 Can (15.5 oz) kidney beans, drained and rinsed

  • 3

    Smoke the beans for 15 to 20 minutes, or until they have picked up desired amount of smoke flavor. Remove from the Traeger and set aside.

    180 ˚F

  • 4

    Increase Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.

    450 ˚F

  • 5

    Toss green beans with 1/2 tablespoon olive oil and season with salt and pepper to taste.
    • 1 Pound green beans, ends trimmed

    • 1/4 Cup plus 1/2 tablespoon olive oil

    • To Taste salt and pepper

  • 6

    Spread green beans out on the grill grate and cook for 10 minutes, or until tender and grill marks appear.

    500 ˚F

  • 7

    Remove from the Traeger and place in the refrigerator to cool down.
  • 8

    While the green beans are cooling make the dressing. Combine shallot, garlic, vinegar and Dijon mustard in a small bowl. While whisking, slowly stream in 1/4 cup olive oil until incorporated. Add chopped parsley and season with salt and pepper.
    • 1 Medium shallot, shaved

    • 1 Clove garlic, minced

    • 2 Tablespoon Red wine vinegar

    • 1 Teaspoon Dijon mustard

    • 1 Tablespoon Chopped flat leaf parsley, plus more to garnish

  • 9

    Combine all beans in a medium bowl and drizzle with dressing. Season to taste with salt and pepper and place in a serving dish. Garnish with more chopped parsley if desired. Enjoy!

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