Southwestern Black Bean Potato Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 teaspoon chili powder 
• 1 tablespoons chipotles in adobo chopped
• 30 ounce black beans rinsed cooked drained canned (3 cups beans)
• 1 cup ears corn fresh
• 1 clove garlic minced pressed
• 0.5 cup spring onion chopped
• 0.5 teaspoon ground cumin 
• 1 teaspoon ground flaxseed 
• 1  jalapeno seeded finely chopped
• 0.3 cup juice of lime fresh
• 1 serving the salad mixed (optional suggestion)
• 0.5 cup bell pepper red finely chopped
• 2 pounds potatoes - remove skin red
• 0.8 teaspoon salt 
• 1 large tomatoes chopped
• 2 tablespoons water hot

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Combine 1 teaspoon ground flax seed with two tablespoons hot water in a small cup or bowl and set aside to thicken.
2. Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender.
3. Drain; cool.
4. Cut potatoes into 3/4-inch cubes.
5. Place potatoes in a large bowl.
6. Add corn, red pepper, onions, black beans (rinsed and drained very thoroughly), jalapeño pepper, and tomatoes and mix well.
7. Remove 1 chipotle chile from can. Chop chile to measure 1 to 2 tablespoons. (Reserve remaining chiles and adobo sauce for another use–I like to mince them and freeze them in ice cube trays.)
8. Combine chopped chipotle chile, flax seed mixture, lime juice, garlic, salt, cumin, chili powder, and black pepper, stirring with a whisk.
9. Drizzle the lime juice mixture over potato mixture, and toss gently. Cover and chill for at least 1 hour, stirring every now and then. Taste and add more lime juice as needed before serving atop mixed greens, if desired.