Mexican Party Potato Salad

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(NC)—Canned cream-style corn gives this potato salad a delectable creaminess, without the usual mayo. Perfect for potlucks.

Prep time: 20 minutes

Cook time: 10 minutes

3 lb (1.5 kg) Yukon Gold potatoes, scrubbed and cut in ¾ (2 cm) cubes

1 can (540 mL) PC Blue Menu Black Beans, drained and rinsed

1 cup (250 mL) diced red onion

1 ½ ci[s (375 mL) diced sweet red pepper

¾ cup (175 mL) finely chopped green onion

¾ cup (175 mL) chopped fresh coriander

1 can (398 mL) PC Blue Menu Cream-Style Corn

Quarter jalapeno pepper, seeded and finely chopped (optional)

3 tbsp (45 mL) fresh lime juice

½ tsp (2 mL) salt

Bring large saucepan of water to a boil over medium-high heat. Add potatoes; once water returns to boil, reduce heat to medium. Cover and cook for about 10 minutes or until tender. Drain; transfer to baking sheet to cool completely.

Meanwhile, in extra large bowl combine black beans, red onion, red pepper, green onion, coriander, corn, jalapeno (if using), lime juice and salt. Add cooled potatoes; toss to combine.

Makes 10 servings.

This salad can be made and refrigerated one day ahead. For added flavour, top with your choice of shredded cheese.

More recipe ideas are available online at pc.ca.

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Word count: 217

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