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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a very good salad to have at a cook out we have this a lot at our BBQ and I have made it a bit zesty by adding Italian dressing to it so good and none left either every one loves it. Ingredients:
16 small red new potatoes, halved |
1 large red bell pepper, seeded, coarsely chopped |
3 tbsp. italian dressing, divided |
1 (15-oz.) can kidney or pinto beans, rinsed and drained |
2 large green onions with tops, chopped |
1 tsp. dried parsley |
Directions:
1. Prepare the BBQ grill for direct cooking.
2. Place potatoes in large saucepan, cover with salted water.
3. Bring to a boil over high heat.
4. Cook potatoes until fork tender, 9 minutes. Drain, rinse potatoes under cold running water.
5. Alternately thread potatoes and bell pepper on 4 long metal skewers,
6. Brush 2 Tbsp. dressing evenly over vegetables.
7. Place skewers on BBQ cooking grate. Grill, covered over hot coals until potatoes are tender, 10 minutes turning skewers halfway through grilling time.
8. combine remaining 1 Tbsp. dressing, beans, green onion and parsley in large serving bowl.
9. Remove vegetables from skewers and add to bean mixture in bowl, toss well to mix.
10. Serve salad with sliced tomatoes and corn bread.
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