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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When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Spread drained and rinsed beans out of a sheet tray and place directly on the grill grate.
Smoke the beans for 15-20 minutes or until they have picked up the desired amount of smoke flavor. Remove from grill and set aside.
Increase the temperature to High and preheat. For optimal results, set to 500℉ if available.
Toss green beans with 1/2 Tbsp olive oil and season with salt and pepper to taste.
Spread green beans out on the grill grate and cook 10 minutes or until tender and grill marks appear. Remove from grill and place in the fridge to cool down.
While the green beans are cooling make the dressing.
For the dressing: Combine shallot, garlic, vinegar and Dijon mustard in a small bowl. While whisking, slowing stream in olive oil until incorporated. Add chopped parsley and season with salt and pepper.
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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