Southwestern Potato Salad

Southwestern Potato Salad
Photo by Becky Luigart-Stayner

Ingredients

  • 1 jalapeño pepper, seeded and finely chopped
  • ¼ cup fresh lime juice
  • ½ cup chopped red bell pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • ¼ cup chopped fresh cilantro
  • Cooking spray
  • ¼ teaspoon freshly ground black pepper
  • + 7 more ingredients
    • 3 tablespoons canola oil
    • 1 (7-ounce) can chipotle chiles in adobo sauce
    • ¾ teaspoon salt
    • 2 pounds small red potatoes
    • 1 ½ cups fresh corn kernels (about 3 ears)
    • ½ cup chopped celery
    • ½ cup finely chopped red onion

Remove 1 chipotle chile from can. Chop chile to measure 2 teaspoons. 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 ...

View full recipe at My Recipes

Comments

Variations on Southwestern Potato Salad

  • Southwestern Potato Salad
    • 1/4 teaspoon ground red pepper
    • 1 (4-ounce) can chopped green chiles, drained
    • 1/4 cup diced purple onion
    • 1/4 teaspoon ground red pepper
    • +9 other ingredients


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