Tuesday, July 3, 2012

Southwest Potato Salad for 4th of July

When the summer heat kicks up this is perfect to serve. Healthier and no mayonnaise to worry about.  Lime juice and olive oil are the healthy version to this great Southwest style salad
and you won't have to worry about making everything separately!


assorted baby potatoes ( purple, red and white) boiled
1 pound fresh green beans boiled
1 cup baby carrots cooked
1 can black beans rinsed
1 cup canned light red kidney beans rinsed
1 or 2 cups frozen corn thawed
2 tablespoons chopped green peppers
4 tablespoons olive oil
juice from 1 fresh lime
1 teaspoon crushed Chipolte chili pepper
1 teaspoon chili powder
1/2 teaspoon minced garlic
2 tablespoon cilantro chopped
1 or 2  avocados sliced in wedges
1 cup grape tomatoes sliced in halves
optional:  a dash cayenne pepper for more heat
salt and pepper to taste

Cook the carrots, potatoes and beans in one pot until fork tender, around 20 minutes, drain. (Or if you like the beans with a bite, boil them in another pot with salt water to your desired likeness.)
In a small bowl whisk together olive oil, lime juice all herbs, spices,chopped pepper and minced garlic. Place the cooked vegetables in a large bowl and mix the beans, corn and toss with the dressing. Fold in avocado wedges and garnish with grape tomato halves.  Taste best refrigerated overnight. (you can add more or less of what you like above) We actually prefer more avocado and black beans.
+claudia lamascolo  Author

Some other Southwest recipes to enjoy!

Southwest Soup
Tequilla Lime Grilled Shrimp
Grilled Lemon Lime Pepper Chicken and Vegetables
Southwest Crockpot Corn Pudding
Southwest Salad Potatoes
Southwest Sausage Cheddar Scones
Southwest Arizona Vacation and Pumpkin Bread Pudding
Southwest Tequilla Chicken
Homemade Flour Tortilla
Grilled Filled Avocado's
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