This substantial salad is meant to be enjoyed warm or at room temperature. Cumin, cilantro, and jalapeño pepper give the salad a Latin flair. Serve in place of roasted potatoes with simply seasoned beef or chicken.

Joanne Weir
Recipe by Cooking Light October 2005

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Recipe Summary

Yield:
6 servings (serving size: about 2/3 cup salad and 2 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Place potatoes in a 13 x 9-inch baking dish. Drizzle with 1 teaspoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss well to coat. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes or until tender, stirring occasionally. Remove from oven; place potatoes in a large bowl. Add bell peppers and next 5 ingredients (through garlic); toss well to combine.

  • Combine remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, cumin, and 1/8 teaspoon black pepper, stirring with a whisk. Drizzle dressing over potato mixture, and toss gently to coat. Sprinkle with cheese.

Nutrition Facts

202 calories; calories from fat 29%; fat 6.4g; saturated fat 2.7g; mono fat 2.8g; poly fat 0.5g; protein 8.5g; carbohydrates 27.6g; fiber 3.3g; cholesterol 10mg; iron 1.6mg; sodium 552mg; calcium 194mg.