May 12, 2010

Potato & Bean Salad

beans, bell peppers, Grilling Recipes, potatoes, Quick, Salad, starchy side

Presented by

31 ratings

Prep time: 20 minutes
Cooking time: 10 minutes
Servings: 4
Partner: Indian Grilled Chicken

Grandma made this hearty salad as an alternative to a traditional green salad when we barbecued.

Ingredients

16 small red new potatoes, halved
1 large green or red bell pepper, coarsely chopped
3 tablespoons Italian dressing, divided
1 (15-ounce) can kidney beans or pinto beans, rinsed and drained
2 large green onions with tops, chopped
1 teaspoon dried parsley

Directions

1

Prepare the barbecue grill for direct cooking.
2

Place potatoes in large saucepan; cover with water. Bring potatoes to a boil over high heat.
3

Cook potatoes until barely fork-tender, 9 minutes. Drain; rinse potatoes under cold running water.
4

Alternately thread potatoes and bell pepper on 4 long metal skewers, or place on vegetable grilling grid. Brush 2 tablespoons dressing evenly over the vegetables.
5

Place skewers on barbecue cooking grate. Grill, covered, over hot coals until potatoes are tender, about 10 minutes, turning skewers halfway through grilling time.
6

Combine remaining 1 tablespoon dressing, beans, green onions and parsley in large serving bowl. Remove vegetables from skewers and add to bean mixture in bowl; toss well to mix.
7

Serve salad with sliced tomatoes and corn bread.

Grandma's Secret Trick

To save time, Grandma would often slice potatoes in the morning. To keep the flesh of potatoes from darkening, Grandma would dip them in a mixture of 1 quart water and 3 tablespoons lemon juice. She then drained the potatoes, covered them and placed them in the refrigerator until ready to use.