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Smoked 3-Bean Salad
By Traeger Kitchen
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.
Prep Time
10 Minutes
Cook Time
25 Minutes
Pellets
Pecan
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
| To Taste | 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 |
Steps
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 / 82 ˚C
Super Smoke
2
Spread drained and rinsed beans out of a sheet tray and place directly on the grill grate.
Ingredients
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 / 82 ˚C
Super Smoke
4
Increase Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
5
Toss green beans with 1/2 tablespoon olive oil and season with salt and pepper to taste.
Ingredients
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 / 260 ˚C
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.
Ingredients
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!