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Southwestern Potato Salad

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 8 servings (serving size: about 1 cup)
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.

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

Nutrition Information

  • calories 209
  • caloriesfromfat 25 %
  • fat 5.8 g
  • satfat 0.4 g
  • monofat 3.1 g
  • polyfat 1.8 g
  • protein 5.1 g
  • carbohydrate 37.9 g
  • fiber 5.7 g
  • cholesterol 0.0 mg
  • iron 2.3 mg
  • sodium 413 mg
  • calcium 33 mg

How to Make It

  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.