3 Tablespoons olive oil, plus more for sautéing vegetables
¾ teaspoons salt
¼ teaspoon pepper
¼ teaspoon ground cumin
¼ teaspoon chili powder
⅛ teaspoon cayenne pepper
1 (15 oz.) can black beans, rinsed and drained
2 green onions, chopped
¼ cup chopped fresh cilantro
Prep Time: 15min | Cook Time: 15min
Place diced potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and simmer until tender, about 12-15 minutes. Rinse with cold water and drain. Set aside to cool.
Meanwhile, in a large skillet over medium high heat, sauté the corn, red onion, bell pepper, jalapeño and garlic for about 5 minutes until veggies are softened and slightly charred.
In a small bowl, whisk together lime juice, olive oil, salt, pepper, cumin, chili powder and cayenne pepper.
Add the potatoes to a large bowl, along with the sautéed vegetables. Toss with the oil and lime juice mixture. Stir in the black beans, green onions and fresh cilantro until well combined. Chill for at least 2 hours before serving.
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.