Warm Potato Bean Salad

Warm Potato & Bean Salad

Warm Potato & Bean Salad

Prep and Cook Time 22 minutes


Makes 4 servings


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


  1. Prepare barbecue grill for direct cooking.
  2. Place potatoes in large saucepan; cover with water. Bring potatoes to a boil over high heat. Cook 9 minutes or until barely fork-tender. Drain; rinse under cold running water.
  3. Alternately thread potatoes and bell pepper on 4 long metal skewers, or place on vegetable grilling grid. Brush 2 tablespoons dressing evenly over vegetables.
  4. Place skewers on barbecue grid. Grill, on covered grill, over hot coals 10 minutes or until potatoes are tender, turning skewers halfway through grilling time.
  5. Meanwhile, combine remaining 1 tablespoon dressing, beans, green onions and parsley in large serving bowl. Remove vegetables from skewers into bowl; toss well. Serve immediately.

Serving Suggestion

Sliced tomatoes and green chili cornbread make a great accompaniment to this salad.


Use canned whole white potatoes, cut into halves. No need to parboil; just skewer with bell pepper squares.

Nutritional Information

Calories 304
Calories from Fat 18 %
Total Fat 6 g
Saturated Fat 1 g
Carbohydrate 58 g
Fiber 9 g
Protein 8 g
Sodium 537 mg

Dietary Exchange

Starch 4
Fat 1

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