Southwestern Potato Salad

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

Ingredients

• 1 (7 ounce) can chipotle chiles in adobo
• 2 lbs 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 fresh ground black pepper

Recipe

• 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.