Return to Mexican Rice, Beans & Eggs

 

South of the Border Tater Salad

4 star rating
 

Add a Photo

Submitted by: Corvie T.

 

Potatoes, corn, black beans and jicama are dressed with a mixture of mayonnaise, lime juice, taco sauce and chipotles in adobo sauce to make this vegetable salad.
 

Ingredients

  • 3 pounds small red potatoes, quartered
  • 1 (14-oz) can Mexi-corn (Corn, Green Pepper & Red Pepper blend), drained
  • 1 (15-oz) can black beans, drained
  • 1 cup jicama, diced
  • 3 tablespoons fresh lime juice
  • 1 cup reduced-fat mayonnaise or salad dressing
  • 1/2 cup taco sauce
  • 3 tablespoons chipotle chiles in adobo sauce, minced
  • Salt and pepper to taste

Save Recipe

Interact

 
Method

1. In a large saucepan, boil quartered potatoes, covered, for 12 to 15 minutes, or until just tender. 2. Drain potatoes and transfer to a large bowl. Stir in corn, black beans and jicama. 3. In a small bowl, stir together lime juice, mayonnaise, taco sauce and chipotle chilies. Pour over potato mixture and lightly toss until well combined. Chill salad, covered, at least 1-2 hours.

 

Notes:

 

Number of Servings: Serves 6-8

 

Submitted by: Corvie T. ()

Comment
 
 

Advertisement