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.
1 (7-ounce) can chipotle chiles in adobo sauce
2 pounds small red potatoes
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
How to Make It
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.
I make this recipe regularly Yesterday I added lime zest of 1/2 a lime plus the juice of 2 limes. (left over from making Key Lime Pie). My family declared it the best ever and exceptionally good. The consensus was to add the zest every time.
Light, refreshing, and a little zing. Used frozen corn as a time saver & roasted red pepper since we didn't have a fresh one on hand. Nice alternative to mayo based potato salads. Served as a side with Real Simple's Cheddar Turkey Burgers with Mashed Avocado and it was a perfect compliment.
I made this great salad a few years ago and forgot how wonderful it was until I made it again for a party this weekend. The flavors all work so perfectly together. It's easy and pretty quick to throw together. We like heat so I used 3 chipotle chiles, plus an extra teaspoon of adobo sauce, and one huge jalapeno. It's delicious!
This is fabulous!! Definitely has little "bite", but I used 2 chopped chiles instead of one. Only change was added 1 tsp. cumin which we really thought added to flavor. Served with BBQ chicken. Would be GREAT side for burgers. Definitely will make again.
I really look forward to making this salad when sweet corn is in season. It's a refreshing salad and a nice change from the usual mayo dressing. I've also tried making it with and without sauteing the vegetables and liked it both ways. Make it early in the day so that the flavors marry. I make it with baby back ribs. If you're a WeightWatcher, it's only 4 pts./serving.