Southwest Potato Salad
This creamy and flavorful Southwest Potato Salad is loaded with black beans, corn, avocado, and a zesty dressing. Perfect for summer cookouts!
Servings: 12 servings
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
Calories: 157kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 251mg | Potassium: 600mg | Fiber: 4g | Sugar: 3g | Vitamin A: 571IU | Vitamin C: 25mg | Calcium: 26mg | Iron: 1mg
