Real Recipes From Real Home Cooks ®

potato and cannellini bean salad

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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

yield 2 -3
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For potato and cannellini bean salad

  • 2 Tbsp
    olive oil
  • 1 lg
    russet potato, thickly sliced
  • 1 md
    onion (red or white), peeled and thickly sliced
  • 1 can
    (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

How To Make potato and cannellini bean salad

  • 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.