Southwestern Potato Salad
By
Daily Inspiration S
@DailyInspiration
11
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.
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.
