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Southwestern Potato Salad




Source of Recipe


Cooking Light-7/02






List of Ingredients



• 1 (7 ounce) can chipotle chiles in adobo
  
• 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 finely 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
  






Instructions



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; saute 5 minutes or until lightly browned. Add corn, celery, and next 5 ingredients (celery through jalapeno) to potatoes; toss gently. Cover and chill 1 to 24 hours.
   
4. Yield: 8 servings (serving size: 1 cup). 209 cal, 5.8g fat, 5.1g pro, 37.9g carb, 5.7g fiber, 0mg chol, 2.3mg iron, 413mg sod, 33mg calc.