Bush’s Beans Grilled Potato and Cannellini Bean Salad
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Finding new and appealing side dishes that are easy enough to throw together for a weeknight meal has become a challenge for me. Quite honestly, as of late, baked sweet potato fries have graced our table a bit more than I’d like to admit. I can easily find myself in a rut making the same thing over and over again, so it being the first week of a new year, I’d thought I try something different for a change.
This recipe for Grilled Potato and Cannellini Bean Salad from Bush’s Beans looked simple enough, with no fussy or complicated ingredients. I don’t recall ever grilling potatoes, but was happy to find that I’m a big fan. I think grilling and roasting always bring out the best flavor in foods.
Grilled potatoes and onions pair perfectly with creamy Bush’s cannellini beans, and a simple mustard based vinaigrette. I was surprised at the flavor packed in such a simple dish. And easy too! We enjoyed it with steak, but it would be a nice compliment to chicken, fish, or even served with a green salad as a light lunch. And if you don’t have access to a grill, don’t let that keep you from trying this flavorful side dish. Instead, to cook the potatoes and onions you can use a grill pan stove top, a panini grill, or roast them in an oven.
What a great example this Grilled Potato and Cannellini Bean Salad recipe is of how making something new doesn’t have to be complicated. To discover more new things to try from Bush’s Beans, be sure to visit their collection of recipes to compliment any meal, and become part of the Bush’s Beans Facebook family too!
Go try something new for the new year! I’m glad I did. It was a tasty change of pace.
Bush’s Beans Grilled Potato and Cannellini Bean Salad Recipe
Bush's Beans Grilled Potato and Cannellini Bean Salad
Grilled potatoes and onions pair perfectly with creamy cannellini beans, and a simple mustard based vinaigrette to create a tasty side dish.
- 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
- 1/2 teaspoon crushed red pepper flakes
- salt and pepper
- 12-inch x 12-inch piece of heavy duty aluminum foil (for grill version)
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.
Recipe from BushBeans.com
(I am fortunate to have an ongoing relationship with the nice folks from Bush’s Beans. This post is sponsored by Bush’s Beans, but as always, all opinions are my own.)
This looks like a fantastic winter side dish!
Such a gorgeous salad, and I LOOOOOOOVE the shots of the onions on the pan! I would eat this bad boy year round 😉
This looks fantastic Amy! like you, I love the idea of finding new sides…….we’re always looking for a new main dish, and I get stuck making the same sides all the time
yep, grilling potatoes is the bomb . . . but then again, potatoes are my kryptonite . . . sigh . . . HAPPY NEW YEAR!!! xo
Mine too Deb! I could live off of them. And chocolate. 😉
What a great combination Amy! So pretty!
Such a pretty side dish!
I love how unique this is, Amy!
I love roasted potato salad and these flavors sound just perfect.
I love this idea! So simple and so tasty looking!
That just sounds so fantastic! It’s making me miss grilling season. I’ve been trying new recipes and exploring a bit … last night we made a vegetarian Mexican lasagna. I added so much fresh cilantro, it was to die for! 🙂
I just love this recipe! Falling into a weeknight rut is an issue of mine as well. Have to say grilling would not have crossed my mind but I’m excited to play with my grill any day 😀 xoxo
I’m crying right now since I’m not eating this.
This looks great, love the touch of red onion Amy!
What a gorgeous dish, Amy. I love the Dijon in there, and those onions look fabulous.
I would have never thought of this but what a simple and delicious idea. We do a lot of meatless eating in our house, so this could even dip into entree territory for us. Thanks for sharing!
This is totally going to be made the second grilling season starts! As badly as I want some right now, the frigid below zero windchills arent too grilling friendly. Bookmarked and pinned for a warm day!!!!
Love this salad!
I’m really taken with this – what a gorgeous salad!