Spicy Jalapeño Three Bean Salad

Spicy Jalapeño Three Bean Salad

Inspired by a classic potluck dish that graces every picnic table during Vermont Summers. We took this vintage style salad and added a modern flare. Our Botanical Shrub is crafted with all ingredients for the dressing, saving tons of time and helping you avoid the stove on a humid day!

Serving Size: serves 6

1 cup dried cannellini beans

1 cup dried kidney beans

1 cup dried garbanzo beans

1 cup dried black beans

2 cups green beans, chopped into 1-inch pieces

1/2 Vidalia onion, finely chopped (about 3/4 cup)

2 celery stalks, finely chopped (about 1 cup)

1 cup fresh, loosely packed flat-leaf parsley, finely chopped

Salt and pepper

½ cup apple cider vinegar (optional)

Blake Hill’s Spicy Jalapeño Shrub



Rehydrate dried beans - reference their packaging for instructions specific to the variety (you may use a pressure cooker for 1.5 hours to rehydrate beans)


Finely chop celery


Finely chop onion (optional: soak in water to take the edge off the onion)


Chop green beans into 1-inch pieces (optional: blanch in hot water for less crunch)


Strain water from beans once fully hydrated and from onion and green beans, if soaking


Combine beans, onion, and celery in a large bowl


Add Spicy Jalapeño Shrub to fully coat the salad and toss


For less heat, add apple cider vinegar to taste


Refrigerate salad overnight for best results


Finely chop flat-leaf parsley and toss with salad when ready to serve and Enjoy!

Spicy Jalapeño Three Bean Salad

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