Southwestern Potato Salad

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.

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

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

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.

Nutritional Information

Calories:

209 (25% from fat)

Fat:

5.8g (sat 0.4g,mono 3.1g,poly 1.8g)

Protein:

5.1g

Carbohydrate:

37.9g

Fiber:

5.7g

Cholesterol:

0.0mg

Iron:

2.3mg

Sodium:

413mg

Calcium:

33mg