Southwestern Potato Salad

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke

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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 209
  • Calories from fat: 25%
  • Fat: 5.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.8g
  • Protein: 5.1g
  • Carbohydrate: 37.9g
  • Fiber: 5.7g
  • Cholesterol: 0.0mg
  • Iron: 2.3mg
  • Sodium: 413mg
  • Calcium: 33mg

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

  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.
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