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    Mexican Potato Salad - 4

    Source of Recipe

    8 one cup servings

    List of 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

    Recipe

    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.

    Yield: 8 servings (serving size: about 1 cup)

    NUTRITION PER SERVING
    CALORIES 209(25% from fat); FAT 5.8g(sat 0.4g,mono 3.1g,poly 1.8g); PROTEIN 5.1g; CHOLESTEROL 0.0mg; CALCIUM 33mg; SODIUM 413mg; FIBER 5.7g; IRON 2.3mg; CARBOHYDRATE 37.9g

 

 

 


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