POTATO AND CANNELLINI BEAN SALAD
2 Tbspolive oil
1 largerusset potato, thickly sliced
1 mediumonion (red or white), peeled and thickly sliced
1 can(s)(15.5 oz.) cannellini beans, drained
1 tspdijon mustard
1lemon, juiced or 3-4 drops of vinegar
1/2 tspcrushed red pepper flakes
·salt and pepper
How to Make POTATO AND CANNELLINI BEAN SALAD
- 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.