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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. 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 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. |