Side Pannel
Onion Bush's Beans Grilled Potato and Cannellini Bean Salad
Onion Bush's Beans Grilled Potato and Cannellini Bean Salad
- Recipe Submitted by Cobb on 11/24/2014
Category: Potatoes, Side Dishes, Salads
Ingredients List
- 2 tablespoons olive oil
- 1 large russet potato, thickly sliced
- 1 medium onion (red or white), peeled and thickly sliced
- 1 (15.5 ounce) can BUSH”™S® Cannellini or Great Northern Beans, drained
- 1 teaspoon Dijon mustard
- 1 lemon, juiced or 3-4 drops of vinegar
- ½ teaspoon crushed red pepper flakes
- salt and pepper
- 12-inch x 12-inch piece of heavy duty aluminum foil (for grill version)
Directions
~~ Directions for the grill ~~
Turn up edges of aluminum foil to form a tray, set aside. Heat grill to medium.
Brush potato and onion slices with 1 tablespoon of the oil. Cook directly on grill, turning frequently until cooked thoroughly but not charred.
Remove grilled vegetables to aluminum foil tray. Separate onion rings; toss with beans, mustard, remaining oil and lemon juice or vinegar.
Sprinkle with red pepper flakes and season with salt and pepper to taste.
Keep warm in foil tray until serving.
~~ Directions for the stove top grill ~~
Heat grill pan over medium-high heat. Toss potato and onion slices with 1 tablespoon of the oil in a medium bowl.
Place potato and onion slices on grill pan. Cook 3-4 minutes on each side and return to bowl when finished.
Stir in beans, mustard, remaining olive oil and lemon juice or vinegar. Sprinkle with red pepper flakes and season with salt and pepper to taste.
Serve warm.
~~ Directions for the stove top ~~
Heat half the oil in a 10-inch heavy skillet over medium-high heat.
Add potato and onion slices in one layer. Cook about 3-4 minutes on each side.
Turn heat to low. Stir in beans, mustard, remaining olive oil and lemon juice or vinegar. Sprinkle with red pepper flakes and season with salt and pepper to taste.
Serve warm.
Turn up edges of aluminum foil to form a tray, set aside. Heat grill to medium.
Brush potato and onion slices with 1 tablespoon of the oil. Cook directly on grill, turning frequently until cooked thoroughly but not charred.
Remove grilled vegetables to aluminum foil tray. Separate onion rings; toss with beans, mustard, remaining oil and lemon juice or vinegar.
Sprinkle with red pepper flakes and season with salt and pepper to taste.
Keep warm in foil tray until serving.
~~ Directions for the stove top grill ~~
Heat grill pan over medium-high heat. Toss potato and onion slices with 1 tablespoon of the oil in a medium bowl.
Place potato and onion slices on grill pan. Cook 3-4 minutes on each side and return to bowl when finished.
Stir in beans, mustard, remaining olive oil and lemon juice or vinegar. Sprinkle with red pepper flakes and season with salt and pepper to taste.
Serve warm.
~~ Directions for the stove top ~~
Heat half the oil in a 10-inch heavy skillet over medium-high heat.
Add potato and onion slices in one layer. Cook about 3-4 minutes on each side.
Turn heat to low. Stir in beans, mustard, remaining olive oil and lemon juice or vinegar. Sprinkle with red pepper flakes and season with salt and pepper to taste.
Serve warm.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
