Southwestern Potato Salad

By sheilaolim

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.

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

Step 1

Remove 1 chipotle chile from can. Chop chile to measure 2 teaspoons. Reserve remaining chiles
and adobo sauce for another use.
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.
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.
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.