Southwestern Black Bean Potato Salad

5 from 6 votes

Give your taste buds a treat with this spicy potato-bean salad. You can adjust the seasonings to your own heat preference.

Servings:

Calories: 273kcal

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 (or chipotle chile powder to taste)
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.) If chipotles are not available, use ground chipotle chili pepper in next step.
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.