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Tri Colored Mexican Potato Salad

A quick and easy dairy free potato salad packed with grilled corn, jalapeno, black beans and avocado.
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Total Time35 Mins
Prep Time10 Mins
Cook Time25 Mins
ServingsServes 4
Potato Type: PurpleRedsYellow
Cuisine: Hispanic
Prep Method: BoiledGrilled

Dish

Side Dish

Prep Time

10 Mins

Cook Time

25 Mins

Serving

Serves 4

Description

A quick and easy dairy free potato salad packed with grilled corn, jalapeno, black beans and avocado.

Ingredients

  • 4 ears of corn
  • 1/2 cup vegan Parmesan
  • 2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup shredded kale
  • 1/2 cup vegan Mayonnaise
  • 1/2 can Black beans
  • 1/2 red Red Onion
  • 2 teaspoons garlic minced
  • 1/2 Lime (Juice)
  • 2 jalapeños (sliced)
  • 2 Tablespoons chives or 1/2 cup scallions (thinly sliced)
  • 3-4 cups mini potatoes
  • 2-3 sprigs fresh cilantro (more for garnish)
  • 1-2 avocados, diced

Preparation

  1. Slightly grease corn with olive oil. Grill corn for 5-7 minutes until you achieve a good char. Shuck the corn. set aside.
  2. Boil the potatoes in a large pot of salted water until fork tender. Quarter and set aside to cool.
  3. Throw everything in a bowl, minus the avocado. Toss and coat. Throw in the avocado at the last minute. This prevents it from being crushed, discovered, and fresh! Squeeze lime over it before chopping to further preserve it.

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Recipe By: Eat Drink Shrink

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