Southwestern Potato Salad
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 (7oz.) 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 (15oz.) can black beans, rinsed and drained
2 jalapeno chiles, seeded and finely chopped
1/4 cup fresh lime juice
3 Tbsp. canola oil
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
Instructions:
Remove a chipotle chile from the can and chop the chile to measure 2 tsp. Reserve the remaining chiles and adobo sauce for another use. Place the potatoes in a saucepan and cover with water. Bring them to a boil and reduce the heat. Simmer the potatoes for 10 minutes or until tender. Drain and allow them to cool. Cut the potatoes into 1/4″ cubes and place them in a large bowl.
Heat a large non-stick skillet coated with cooking spray over medium high heat. Add the corn and saute for 5 minutes or until the corn lightly browns. Add the corn, celery and next 5 ingredients (red onion through jalapenos) into the bowl of potatoes, and toss gently. Combine the 2 tsp. of chopped adobo chile, lime juice, oil, salt and black pepper, stirring with a whisk. Drizzle the lime juice dressing over the potato mixture and toss gently. Cover and chill for an hour or up to 24 hours.
Yields 8 (1 cup) servings.
Recipe from From Cooking Light Magazine.