Wednesday, April 30, 2014

Grilled Potato & Cannellini Bean Salad


Looking for a great side dish that packs a decent punch? Look no further. 

I was tired of the same old sides - mashed potato, baked potato, pasta, rice etc - and went looking for a way to incorporate more beans into our meals, and use ingredients we typically always have on hand. 

You don't have to used canned beans, in fact if you soaked and cooked your own -they might hold together a bit better than canned. You choose.

SOURCE: Bush's Beans

GRILLED POTATO & CANNELLINI BEAN SALAD


INGREDIENTS
  • 2 tablespoons olive oil
  • 1 or 2 large potatoes, thickly sliced
  • 1 medium onion (red or white), peeled and thickly sliced
  • 1 (15.5 ounce) can Cannellini or Great Northern Beans, drained, rinsed
  • 1 teaspoon Dijon mustard
  • 1 lemon, juiced or 3-4 drops of vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • salt and pepper
  • 12-inch x 12-inch piece of heavy duty aluminum foil (for grill version)


DIRECTIONS: for the grill
  1. Turn up edges of aluminum foil to form a tray, set aside. Heat grill to medium.
  2. Brush potato and onion slices with 1 tablespoon of the oil. Cook directly on grill, turning frequently until cooked thoroughly but not charred.
  3. Remove grilled vegetables to aluminum foil tray. Separate onion rings; toss with beans, mustard, remaining oil and lemon juice or vinegar.
  4. Sprinkle with red pepper flakes and season with salt and pepper to taste.
  5. Keep warm in foil tray until serving.


DIRECTIONS: for the stove top:
  1. Heat half the oil in a 10-inch heavy skillet over medium-high heat.
  2. Add potato and onion slices in one layer. Cook about 3-4 minutes on each side.
  3. Turn heat to low. Stir in beans, mustard, remaining olive oil and lemon juice or vinegar.
  4. Sprinkle with red pepper flakes and season with salt and pepper to taste.
  5. Serve warm.


1 comment:

  1. Beans are always a favorite in this house. Hope you're settling in to life with 2!

    ReplyDelete

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