Southwestern Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Those whose preferences lean toward the spicy will love this salad. Adjust the heat by increasing or decreasing the amount of jalapeño and chipotle chile. Ingredients:
1 (7-ounce) can chipotle chiles in adobo sauce |
2 pounds 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 jalapeño pepper, seeded and finely chopped |
1/4 cup fresh lime juice |
3 tablespoons canola oil |
3/4 teaspoon salt |
1/4 teaspoon freshly 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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