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Spice up your next BBQ with this Southwest Potato Salad! 🥔🌽 Packed with bold flavors, corn, black beans, avocado, and a zesty creamy dressing!
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If you’re looking for a bold and flavorful twist on a classic, this southwest potato salad recipe is exactly what you need. Packed with fresh veggies, creamy dressing, and a little kick of spice, this is the perfect southwest side dish for any barbecue or family gathering. Whether you call it a southwest style potato salad or simply your new favorite summer potato salad recipe, this one is sure to become a staple. Plus, it’s one of those satisfying salads with corn and black beans that works for any occasion.
⭐ Why You’ll Love This Recipe
- Creamy, zesty, and packed with fresh flavors
- Easy to customize for heat and taste preferences
- Perfect for potlucks, picnics, and backyard cookouts
- A great make-ahead option for busy summer events
🛒 Ingredients & Substitutions
- red potatoes – use Yukon Gold if preferred
- sweet corn – fresh or frozen (thawed)
- red bell pepper – yellow or orange works too
- avocado – leave out if making ahead
- black beans – pinto beans are a good swap
- grape tomatoes – or cherry tomatoes
- green onions – red onion for a sharper flavor
- sour cream – plain Greek yogurt or dairy-free option
- mayonnaise – any variety, including vegan
- salsa – choose your spice level
- lime juice – bottled is fine in a pinch
- red wine vinegar – substitute with apple cider vinegar
- pickled jalapeño slices – adjust to taste or omit
- salt, garlic powder, onion powder, cumin, black pepper, cayenne
- fresh cilantro – optional but great for garnish
✨ Variations
- Make it heartier: Add grilled chicken or bacon.
- Go vegan: Use plant-based mayo and yogurt.
- Make it extra spicy: Add more jalapeños or hot salsa.
- Add cheese: Sprinkle with shredded cheddar or cotija.
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🔥 Tips
- Chill the salad before serving for the best flavor.
- Roast the corn and pepper under the broiler for a smokier taste.
- Add the avocado right before serving to keep it fresh and vibrant.
❓ FAQs
Yes! Prep everything and store it in the fridge. Just add the avocado and cilantro before serving.
It has a mild kick. Adjust the heat by adding or reducing the jalapeños and salsa.
Absolutely! This is one of the best salads with corn and black beans for prepping ahead. Just wait to add the avocado until serving.
It makes a great southwest side dish for grilled meats, burgers, or tacos.
🍽️ Other Recipes You May Enjoy
Side Dish
Old-Fashioned Potato Salad
Side Dish
Red Potato Salad
Side Dish
German Potato Salad
Side Dish
Bacon Ranch Potato Salad
Southwest Potato Salad
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Equipment
- large saucepan or Durch oven
- blender or mixing bowl
- plastic wrap or airtight container, for storage
Ingredients
- 2 medium ears of sweet corn
- 1 red bell pepper
- 2 pounds small red potatoes
- 1 cup canned black beans, rinsed and drained
- 1 cup ripe grape tomatoes, halved
- 2 green onions, chopped
- ¼ cup sour cream, or plain Greek yogurt
- ¼ cup mayonnaise
- ¼ cup salsa
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 1 tablespoon pickled jalapeño slices, chopped
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- pinch of cayenne pepper
- 1 medium ripe avocado, peeled and cubed (add just before serving)
- fresh cilantro leaves, chopped, for garnish
Instructions
Roast the corn and pepper:
- Preheat the oven to 400°F. Place the corn and red bell pepper on a greased baking sheet. Roast for 20 to 25 minutes, turning occasionally, until lightly charred. Remove from the oven and let cool.
Prepare the roasted vegetables:
- Peel and remove the skin, stem, and seeds from the bell pepper. Chop into 1/2-inch pieces. Cut the corn kernels from the cob. Set aside.
Cook the potatoes:
- Place the potatoes in a large saucepan and cover them with water. Bring to a boil, then reduce heat and simmer uncovered for 10 to 12 minutes, or until fork-tender. Drain and let cool completely. Cut each potato in half.
Mix the salad base:
- In a large bowl, combine the halved potatoes, roasted red pepper, corn, black beans, grape tomatoes, and green onions.
Prepare the dressing:
- In a blender or mixing bowl, combine the sour cream, mayonnaise, salsa, lime juice, red wine vinegar, jalapeños, salt, garlic powder, onion powder, cumin, black pepper, and cayenne pepper. Blend or whisk until smooth.
Toss and chill:
- Pour the dressing over the potato mixture and gently toss to coat. Cover and refrigerate until chilled.
Add avocado and garnish before serving:
- Just before serving, gently fold in the cubed avocado and top with chopped fresh cilantro.
Notes
🥡 STORAGE
- Store covered in the refrigerator for up to 3 days.
- Keep the avocado separate and add it just before serving to maintain freshness.
♨️ REHEATING
- This salad is best served cold.
- If you prefer it slightly warm, let it sit at room temperature for 15-20 minutes before serving.
❄️ FREEZING
- Freezing is not recommended. The creamy dressing and avocado do not thaw well and can affect the texture and flavor.
💡 TIPS FOR BEST RESULTS
- Chill the salad for at least 1 hour before serving to allow the flavors to develop.
- Use fresh corn and roast it for a smoky, sweet flavor boost.
- Add avocado and cilantro just before serving for the best color and texture.
🍳 ALTERNATE COOKING METHODS
- Stove: Sauté corn and bell pepper in a skillet over medium-high heat until lightly charred, about 6-8 minutes.
- Grill: Grill corn and pepper over medium heat, turning occasionally, until charred, about 10-15 minutes.
♻️ LEFTOVERS
- Serve leftover salad in wraps or tacos for a quick lunch.
- Toss with extra greens and a splash of lime for a fresh salad remix.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
