Southwestern Potato Salad

May 18, 2010

Southwestern Potato Salad


Summertime is around the bend and what a perfect time to spend grilling with family and friends. The Southwestern Potato Salad recipe is a welcomed twist on the traditional potato salad side, typical served with grilled foods. This version uses no mayo but instead takes advantage of the traditional southwestern ingredients of black beans, jalapeño peppers and lime. This recipe was adopted from Cooking Light Magazine. This dish is low in fat, light and amazingly delicious. I know this only because, well, we made it last night for dinner. Enjoy!

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.

Yield: 8 servings (serving size: about 1 cup)
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
Preparation
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 potatoes in a large bowl.

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.

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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