Potato Salad w/ Black Beans and Corn

Potato Salad w/ Black Beans and Corn
Serves: 4
  • 2 ears of corn
  • 2 potatoes
  • 1 cup black beans
  • 1 red pepper diced (or mix or different colors)
  • 2 TB lime juice
  • salt & pepper
  • avocado
  1. Preheat oven to 350. Place whole ears of corn in oven to bake for 1½ hours. Allow to cool. Scrape corn off the cob.
  2. Preheat oven to 425. Cut potatoes into bite sized chunks. Spray lightly with oil. Sprinkle with salt and pepper. Roast for 45 minutes.
  3. Toss all ingredients together. Salt, pepper, and more lime juice to taste.

I used more of the cute purple potatoes along with a white one for extra color. This dish was as tasty as it was pretty. I seasoned the potatoes for roasting with a yummy spice blend that is basically salt, red pepper, and dehydrated lime juice. The corn was delicious, and I’ll definitely buy more at the market. Just too easy to throw the whole ears in the oven. Avocados can be dicey. I seem to only get lucky about half the time. I took a chance on a large variety from a local vendor. So creamy and yummy. This will probably be a summer regular as long as we can get these great ingredients.

*I’ll be smarter next time and combine the corn and the potatoes for one roasting step.

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