- 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
- 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
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.