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.
1 Can (15 oz) great northern beans, drained and rinsed
1 Can (15.5 oz) kidney beans, drained and rinsed
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 fresh flat-leaf parsley, plus more for garnish
1 Can (15 oz) great northern beans, drained and rinsed
1 Can (15.5 oz) kidney beans, drained and rinsed
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 fresh flat-leaf parsley, plus more for garnish