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southwestern potato salad

(2)
DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Deep In The Heart of, TX

If you love spicy -- you'll enjoy this salad. Feel free to adjust the ingredients in this potato salad by making it more or less spicy according to your taste. If you want a sweeter dressing on this salad -- add a little agave nectar to taste. Prep time does not include refrigeration time. Recipe is from Cooking Light Magazine.

(2)
yield 8 serving(s)
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For southwestern potato salad

  • 1
    chipotle chili packed in adobo sauce
  • 2 lb
    small red potatoes
  • cooking spray
  • 1 1/2 c
    fresh corn kernels (about 3 ears)
  • 1/2 c
    chopped celery
  • 1/2 c
    finely chopped red onion
  • 1/2 c
    chopped red bell pepper
  • 1/4 c
    chopped fresh cilantro
  • 1
    15-oz. can black beans, rinsed and drained
  • 1
    jalapeno pepper, seeded and finely chopped
  • 1/4 c
    fresh lime juice
  • 3 Tbsp
    canola oil
  • 3/4 tsp
    salt
  • 1/4 tsp
    freshly ground black pepper

How To Make southwestern potato salad

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
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