Grilled Potato and Cannellini Bean Salad
Prep: 15 minutes
Cook: 20 minutes
Servings: 4
Ingredients
- 1 large russet potato, thickly sliced
- 1 medium onion (red or white), peeled and thickly sliced
- 2 Tbsp olive oil
- 1 can (~15 oz) Cannellini or Great Northern Beans, drained
- 1 tsp Dijon mustard
- 1 lemon, juiced, or 3-4 drops of vinegar
- ½ tsp crushed red pepper flakes
- Salt and pepper
- 12” x 12” piece of heavy-duty aluminum foil (for grill)
Directions
- Turn up edges of aluminum foil to form tray, set aside. Heat grill to medium.
- Brush potato and onion slices with 1 tablespoon of 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
Nutrition Information (per serving)
- Calories 226
- Total Fat 7.5g
- Saturated Fat 1g
- Carbohydrate 34g
- Fiber 8g
- Protein 7g
- Calcium 45mg
- (3% DV)
- Iron 2mg (12% DV)