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Southwestern Potato Salad

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  • Southwestern Potato Salad

    Bean - Posted February 25, 2004 04:47 AM

    This is great with grilled chicken.

    Southwestern Potato Salad

    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 jalapeno 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


    1. Remove 1 chipotle chile from can. Chop chile to measure 2 teaspoons. (I use a few) 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; saute 5 minutes or until lightly browned. Add corn, celery, and next 5 ingredients (celery through jalapeno) to potatoes; toss gently.

    4. Combine 2 teaspoons chopped adobo 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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