Just a quick pop in today to share this southwestern potato salad I made for ladies pool day last weekend. The heat has zapped my inspiration lately, so I haven’t been doing much in the way of cooking. I’ll apologize now if there are a few blank days here on Betsylife over the next few weeks, but you know, that’s the way it goes sometimes.
The bigger lesson is in being kind to yourself. I believe in honoring my commitments even when it comes to daily posting on my blog, which is something I committed myself to long ago. Often when I can’t make it happen, I really beat myself up over it, which doesn’t help the situation one way or another. Things fall through the cracks. Its ok! I know in my heart that I give my best effort to my life each and every day, and I’m getting better about leaving the negativity at the door when something doesn’t go right.
For today, we’re in business! This potato salad is healthy, mayo free, and great for gatherings. Maybe try to slip it in at your next football party as a healthier option. No one will even know they’re eating something good for them.
Southwestern Potato Salad
Spicy potato salad recipe. Perfect picnic food!
Ingredients
- 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 7-ounce can chipotle chiles in adobo sauce
- 1/4 cup fresh lime juice
- 3 tablespoons canola oil
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
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Heat oven to 375 degrees. Cut potatoes into small cubes. Place potatoes on a baking sheet coated in cooking spray. Roast for 30-35 minutes until golden brown. Cool. Put potatoes into a large bowl.
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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.
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Combine 2 teaspoons sauce from the can of chipotle chiles (reserve rest of can for another use), 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.
Recipe adapted from Cooking Light
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