Southwestern Potato Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
8%
Southwestern Potato Salad
45 min.
8
224kcal

Suggestions


If you're looking to elevate your potluck game or simply add a delightful twist to your summer barbecues, this Southwestern Potato Salad is your answer! This vibrant and flavorful dish combines hearty red potatoes with the smoky kick of chipotle chiles, fresh corn, and a medley of colorful vegetables. Perfectly balanced with a zesty lime dressing, it promises to be a hit among both vegans and vegetarians, as well as everyone else at the table.

Beyond being a delicious side dish, this Southwestern Potato Salad is packed with nutrition. Each serving boasts 224 calories while offering a hearty punch of fiber from black beans and corn, making it a satisfying option that won't weigh you down. The dish is gluten-free, dairy-free, and completely plant-based, ensuring that it accommodates a variety of dietary preferences.

Whether you're serving it cold on a warm day or letting the flavors meld together in the fridge for a day, this potato salad stands out with its bold Southwest flavors. Impress your guests with a dish that is not only delicious but also showcases a burst of colors and textures. Get ready to savor every bite of this ultimate side dish that speaks to the heart and soul of Southwestern cuisine!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • 15 ounce black beans rinsed drained canned
  • tablespoons canola oil 
  • 0.5 cup celery chopped
  • ounce chipotles in adobo canned
  • 0.3 cup cilantro leaves fresh chopped
  • 1.5 cups ears corn fresh ( 3 ears)
  •  jalapeno seeded finely chopped
  • 0.3 cup juice of lime fresh
  • 0.5 cup bell pepper red chopped
  • 0.5 cup onion red finely chopped
  • pounds potatoes - remove skin red
  • 0.8 teaspoon salt 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • whisk

Directions

  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.
  3. Drain; cool.
  4. Cut potatoes into 1/4-inch cubes.
  5. Place potatoes in a large bowl.
  6. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  7. Add corn; saut 5 minutes or until lightly browned.
  8. Add corn, celery, and next 5 ingredients (celery through jalapeo) to potatoes; toss gently.
  9. Combine 2 teaspoons chopped chipotle chile, lime juice, oil, salt, and black pepper, stirring with a whisk.
  10. Drizzle the lime juice mixture over potato mixture, and toss gently. Cover and chill 1 to 24 hours.

Nutrition Facts

Calories224kcal
Protein11.18%
Fat23.03%
Carbs65.79%

Properties

Glycemic Index
23.38
Glycemic Load
0.38
Inflammation Score
-6
Nutrition Score
12.553478240967%

Flavonoids

Eriodictyol
0.17mg
Hesperetin
0.68mg
Naringenin
0.03mg
Apigenin
0.18mg
Luteolin
0.15mg
Isorhamnetin
0.5mg
Kaempferol
0.08mg
Quercetin
3.2mg

Nutrients percent of daily need

Calories:224.05kcal
11.2%
Fat:5.99g
9.22%
Saturated Fat:0.57g
3.56%
Carbohydrates:38.54g
12.85%
Net Carbohydrates:29.35g
10.67%
Sugar:5.92g
6.58%
Cholesterol:0mg
0%
Sodium:453.14mg
19.7%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.55g
13.1%
Vitamin C:30.37mg
36.81%
Fiber:9.2g
36.78%
Potassium:820.42mg
23.44%
Manganese:0.37mg
18.58%
Folate:74.26µg
18.57%
Phosphorus:159.47mg
15.95%
Vitamin B6:0.3mg
15.11%
Iron:2.68mg
14.87%
Vitamin B1:0.22mg
14.82%
Magnesium:57.53mg
14.38%
Copper:0.28mg
14.07%
Vitamin B3:2.28mg
11.38%
Vitamin K:11.48µg
10.93%
Vitamin A:438.99IU
8.78%
Vitamin E:1.21mg
8.05%
Vitamin B2:0.13mg
7.73%
Vitamin B5:0.69mg
6.85%
Zinc:0.85mg
5.65%
Calcium:37.98mg
3.8%
Selenium:1.53µg
2.18%
Source:My Recipes