Three Bean Salad with Citrus Vinaigrette

Three Bean Salad with Citrus Vinaigrette

Blue Runner is bigger than Mondays! While the company is famous for their canned Creole Cream Style Red Beans, their Three-Bean Salad calls for Blue Runner Premium Select Red Beans, Blue Runner Premium Select Navy Beans, and green beans as well.

This colorful dish will look great on your picnic table and, trust us, it’s better than the one grandma used to make. Down here, we know that the best recipes aren’t just passed down, they’re passed around. This summer staple is good for up to three days after you make it. Enjoy!

Three Bean Salad with Citrus Vinaigrette
  • 1 cup Blue Runner Premium Select Red Beans
  • 1 cup Blue Runner Premium Select Navy Beans
  • 2 cups fresh green beans, cut into 1-inch pieces
  • 3 ears of corn
  • ¼ cup red onion, thinly sliced
  • 2 tablespoons parsley, chopped
  • 2 bay leaves
Citrus Vinaigrette
  • ½ cup olive oil
  • 2 tablespoons fresh lime juice
  • ¼ cup red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  1. In a large pot with 10 cups of water, place both the red and navy beans, plus 1 bay leaf. Bring the water up to a boil for a few minutes, then simmer and cook for 30 to 40 minutes or until soft. Drain and set aside.
  2. While the red and navy beans are simmering, bring a second pot of salted water to a boil. Add the green beans and cook for 2 minutes or until just tender. Place the green beans in a bowl of ice water to cool, then drain and pat dry.
  3. Heat a grill to medium heat.
  4. Shuck and clean the corn. Place the corn directly on the grill, turning occasionally for 10 minutes or until charred and cooked through. Using
  5. a knife, carefully remove the kernels from the cob. Alternatively, heat a heavy cast iron pan on high and cook the loose kernels in a tablespoon of olive oil until charred. Remove from heat and cover to steam for about 2 minutes until tender.
  6. Place the cooked red beans, navy beans, green beans, charred corn, red onion and parsley in a large bowl.
  7. Pour the Citrus Vinaigrette over the beans and toss to coat. Cover the bowl and refrigerate for at least 2 hours or up to 3 days, then serve.
Citrus Vinaigrette
  1. In a small bowl, whisk together all ingredients until combined.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.