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
(about 5-6 servings)
Ingredients
- 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)
Instructions
- 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.
Preparation time: 15 minute(s) | Cooking time: 20 minute(s)
Number of servings (yield): 6
Nutrition Facts
Nutrition (per serving): 273 calories, 10 calories from fat, 1.2g total fat, 0mg cholesterol, 587mg sodium, 1312.2mg potassium, 56.3g carbohydrates, 11.6g fiber, 2.2g sugar, 12.2g protein, 7.9 points.
Note to Eat to Livers: One serving of this should equal your starchy vegetable serving for the day.
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I love this recipe – it is always a hit! I am going to make it for a barbecue next week. Thanks!
This is lovely. It’s a versatile recipe too. I’ve just made a version where I added some nayonaise to create an aioli sauce, used half sweet potatoes, replaced the corn with peas, and replaced the tomato with even more red pepper. Although I left the chili pepper and jalapeno out, it’s still probably too hot for the kiddos at a vegan family potluck we’re attending tomorrow. But I think it’s perfect.
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