Southwestern Potato Salad
By
Daily Inspiration S
@DailyInspiration
11
Prep time does not include refrigeration time.
Recipe is from Cooking Light Magazine.
Ingredients
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1chipotle chili packed in adobo sauce
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2 lbsmall red potatoes
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·cooking spray
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1 1/2 cfresh corn kernels (about 3 ears)
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1/2 cchopped celery
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1/2 cfinely chopped red onion
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1/2 cchopped red bell pepper
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1/4 cchopped fresh cilantro
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115-oz. can black beans, rinsed and drained
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1jalapeno pepper, seeded and finely chopped
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1/4 cfresh lime juice
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3 Tbspcanola oil
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3/4 tspsalt
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1/4 tspfreshly ground black pepper
How to Make Southwestern Potato Salad
- Remove 1 chipotle chile from can (chipotle chilies in adobo sauce) -- chop chile to measure 2 tsp. (or less if you prefer less spicy). Reserve remaining chiles and adobo sauce for another use.
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat, simmer 10 minutes or until tender. Drain, cool. Cut potatoes into 1/4 inch cubes. Place potatoes in a large bowl.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn, saute 5 minutes or until lightly browned. Add corn, celery and next 5 ingredients (onion through jalapeno) to potatoes; gently toss.
- Combine 2 tsp. chopped adobo chile, lime juice, oil, salt, and black pepper, stirring with a whisk. Drizzle the lime juice mixture over potato mixture and toss gently. Cover and chill 1 to 24 hours.