Tasty and colorful, this potato salad gets a south-of-the border make over.
Each serving provides: An excellent source of vitamin C and fiber, and a good source of potassium.
These instructions meet the Centers for Disease Control and Preventionʼs strict nutrition guidelines as a healthy recipe.
- 1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes
- 3 Tbsp. vegetable oil
- 2 1/2 Tbsp. lime juice
- 1 1/2 Tbsp. bottled mild jalapeu00f1o sauce
- 1 1/2 tsp. chili powder
- 1/2 tsp. salt (optional)
- 15 oz. can black beans, rinsed and drained
- 7 oz. can vacuum packed whole kernel corn, drained
- 1 cup diced tomatoes
- 1/2 cup sliced green onions
1) In large saucepan, cook potatoes, covered, in 2 inches boiling water 10 to 12 minutes or until just tender. Drain and cool.
2) Meanwhile, in large bowl, whisk together oil, lime juice, jalapeño sauce, chili powder and salt, if desired.
3) Add potatoes and remaining ingredients. Toss gently to mix thoroughly.
Total Fat: 7.9g
Saturated Fat: 0.8g
Dietary Fiber: 8g
% of Calories from Fat: 29%
* Optional ingredients not included in dietary analysis.
Credit: Recipe was developed for Produce for Better Health Foundation (PBH) courtesy of United States Potato Board. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.