Southwestern Potato Salad |
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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 12 |
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From July 2002 COOKING LIGHT - counts according to Cooking Light also. CALORIES 209 (25% from fat); FAT 5. 8g (sat 0. 4g,mono 3. 1g,poly 1. 8g); IRON 2. 3mg; CHOLESTEROL 0. 0mg; CALCIUM 33mg; CARBOHYDRATE 37. 9g; SODIUM 413mg; PROTEIN 5. 1g; FIBER 5. 7g. Ingredients:
1 (7 ounce) can chipotle chiles in adobo |
2 lbs small red potatoes |
cooking spray |
1 1/2 cups fresh corn kernels (about 3 ears) |
1/2 cup chopped celery |
1/2 cup finely chopped red onion |
1/2 cup chopped red bell pepper |
1/4 cup chopped fresh cilantro |
1 (15 ounce) can black beans, rinsed and drained |
1 jalapeno pepper, seeded and finely chopped |
1/4 cup fresh lime juice |
3 tablespoons canola oil |
3/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Remove 1 chipotle chile from can. Chop chile to measure 2 teaspoons. 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; sauté 5 minutes or until lightly browned. Add corn, celery, and next 5 ingredients (celery through jalapeño) to potatoes; toss gently.
4. Combine 2 teaspoons chopped chipotle 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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