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Southwestern Potato Salad

  • 8servings
  • 209calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (7-ounce) can chipotle chiles in adobo sauce

  2. 2 pounds small red potatoes

  3. Cooking spray

  4. 1 1/2 cups fresh corn kernels (about 3 ears)

  5. 1/2 cup chopped celery

  6. 1/2 cup finely chopped red onion

  7. 1/2 cup chopped red bell pepper

  8. 1/4 cup chopped fresh cilantro

  9. 1 (15-ounce) can black beans, rinsed and drained

  10. 1 jalapeño pepper, seeded and finely chopped

  11. 1/4 cup fresh lime juice

  12. 3 tablespoons canola oil

  13. 3/4 teaspoon salt

  14. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  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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