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Thursday, June 15, 2006

Southwestern Black Bean Potato Salad

It was blazing hot, and The Spice Hater (aka my daughter E.) was eating dinner with friends. So I seized the opportunity to indulge in a little hot pepper action and mixed up a batch of super-spicy black bean-potato salad and let it marinate in the fridge until very cold. It tasted wonderful to my heat-seeking husband and me. But if you don't like things quite so spicy, be sure you cut down on the chipotle and jalapeño peppers. It'll still be tasty but won't burn going down!

Southwestern Black Bean Potato Salad

Southwestern Black Bean Potato Salad
(about 5-6 servings)

1 teaspoon ground flax seed
2 tablespoons hot water
2 pounds small red potatoes
1 cup fresh or frozen corn kernels
1/2 cup finely chopped red pepper
1/2 cup chopped green onions
2 (15-ounce) cans black beans, rinsed and drained (3 cups cooked beans)
1 jalapeño pepper, seeded and finely chopped
1 large tomato, chopped
1 -2 tablespoons chipotle chiles in adobo sauce, chopped
1/4 cup fresh lime juice
1 clove garlic, pressed or minced
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
mixed greens or lettuces (optional serving suggestion)

Combine 1 teaspoon ground flax seed with two tablespoons hot water in a small cup or bowl and set aside to thicken.

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain; cool. Cut potatoes into 3/4-inch cubes. Place potatoes in a large bowl. Add corn, red pepper, onions, black beans (rinsed and drained very thoroughly), jalapeño pepper, and tomatoes and mix well.

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.) Combine chopped chipotle chile, flax seed mixture, lime juice, garlic, salt, cumin, chili powder, and black pepper, stirring with a whisk. 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.

Note to Eat to Livers: One serving of this should equal your starchy vegetable serving for the day.

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8 Comments:

Blogger KleoPatra said...

Lovely, lovely colours and what a nice assortment. I love variety. The spice of life, especially for vegans!

8:18 PM, June 15, 2006  
Blogger funwithyourfood said...

I really like black beans. I've heard a lot of people talk the difference of dried and canned. What is your preference? or what is the difference?

Teddy

10:06 PM, June 15, 2006  
Blogger Harmonia said...

Always looking for ways to use Black Beans! Thanks!

:)

Hope to see you in the vegginout forums soon!

8:13 AM, June 16, 2006  
Blogger SusanV said...

Hi Teddy--

The real difference for me between canned and dried black beans is time. I do like the taste of just about all dried beans better than canned, but when I'm in a hurry (as I almost always am) I like to have canned beans on-hand. Besides taste, the other benefit of dried beans is that they don't have salt unless you want them to.

12:07 PM, June 16, 2006  
Blogger funwithyourfood said...

Thanks for the help Susan

Teddy

1:32 PM, June 17, 2006  
Anonymous Anonymous said...

You can cook your dry beans and then freeze them. This works very well. I just freeze mine in one pound packages. Then I can avoid all that extra salt. And I noticed my local Wallyworld is now selling cooked and frozen dried beans in the frozen section. For those of you with no time at all.

11:29 AM, June 22, 2006  
Anonymous Anonymous said...

We made this tonight and served it over baby greens and passed sliced avacado as a garnish. The greens really complete the dish. Great recipe!

7:38 PM, September 02, 2006  
Anonymous Thordur Mocan said...

Nice recipe,Thanks,i will defently try it out:)

5:02 PM, March 12, 2007  

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