15 ounces canned black beans, rinsed and drained
7 ounces vacuum packed whole kernel corn, drained
1 cup diced tomatoes
1/2 cup sliced green onions
1 1/3 pounds potatoes (4 medium) cut into 3/4-inch cubes
3 tablespoons vegetable oil
2 1/2 tablespoons lime juice
1 1/2 tablespoons bottled mild jalapeño sauce
1 1/2 teaspoons chili powder
1/2 teaspoon salt (optional)
Servings: 6
In large saucepan, cook potatoes, covered, in 2 inches boiling water 10 to 12 minutes or until just tender. Drain and cool. Meanwhile, in large bowl, whisk together oil, lime juice, jalapeño sauce, chili powder and salt, if desired. Add potatoes and remaining ingredients. Toss gently to mix thoroughly.
Preparation Time: 10 minutes
Start to finish: 25 minutes
7 ounces vacuum packed whole kernel corn, drained
1 cup diced tomatoes
1/2 cup sliced green onions
1 1/3 pounds potatoes (4 medium) cut into 3/4-inch cubes
3 tablespoons vegetable oil
2 1/2 tablespoons lime juice
1 1/2 tablespoons bottled mild jalapeño sauce
1 1/2 teaspoons chili powder
1/2 teaspoon salt (optional)
Servings: 6
In large saucepan, cook potatoes, covered, in 2 inches boiling water 10 to 12 minutes or until just tender. Drain and cool. Meanwhile, in large bowl, whisk together oil, lime juice, jalapeño sauce, chili powder and salt, if desired. Add potatoes and remaining ingredients. Toss gently to mix thoroughly.
Preparation Time: 10 minutes
Start to finish: 25 minutes
