Tex Mex Potato Salad With Roasted Corn |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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From Southern Living Magazine. Haven't made it yet, but it sure looks good! Ingredients:
3 lbs red potatoes, cooked and cubed |
2 (15 ounce) cans whole kernel corn, drained |
2 1/2 teaspoons chili powder, divided |
1 cup light mayonnaise |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 lime, juice of |
1 (12 ounce) jar roasted red peppers, drained and chopped |
5 1/2 ounces sliced black olives, partially drained |
6 -8 green onions, thinly sliced |
1/4 cup fresh cilantro, chopped |
1/4 cup fresh parsley, chopped |
Directions:
1. In a 400% oven, roast one can of corn with 1/2 teaspoons chili powder for 15 minutes, stirring twice. Set aside.
2. In a large bowl, mix mayonaisse, remaining chili powder, salt, pepper, and lime juice. Mix well. Add potatoes, peppers, olives, remaining can of corn, green onions, cilantro, and parsley. Mix well. Cover & chill.
3. To serve, garnish with roasted corn.
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