potato and cannellini bean salad

Name: POTATO AND CANNELLINI BEAN SALAD
Prep time: 10 min
Cook time: 10 min
Yield: 2
Cuisine: American
Ingredients: 2 tablespoon(s) 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 teaspoon(s) dijon mustard; 1 - lemon, juiced or 3-4 drops of vinegar; 1/2 teaspoon(s) crushed red pepper flakes; - salt and pepper

13 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Oct 30, 2015

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

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 2-3 serving(s)

Ingredients

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

How To Make potato and cannellini bean salad

Step 1

Heat half the oil in a 10-inch heavy skillet over medium-high heat.

Step 2

Add potato and onion slices in one layer. Cook about 3-4 minutes on each side.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes