POTATO AND CANNELLINI BEAN SALAD

Ellen Bales

By
@Starwriter

Saw a variation of this recipe (grilled) on a can of beans and modified it for stovetop.
Photo: shewearsmanyhats.com
10-30-15


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

2-3

Prep:

10 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

2 Tbsp
olive oil
1 large
russet potato, thickly sliced
1 medium
onion (red or white), peeled and thickly sliced
1 can(s)
(15.5 oz.) cannellini beans, drained
1 tsp
dijon mustard
1
lemon, juiced or 3-4 drops of vinegar
1/2 tsp
crushed red pepper flakes
salt and pepper

Directions Step-By-Step

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. Sprinkle with red pepper flakes and season with salt and pepper to taste. Serve warm.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian