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Potato and Corn Salad Recipe

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This recipe for Potato and Corn Salad, by , is from The Bulls Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 7oz. can chipotle chiles in adobo
2 lb. small red potatoes
1 1/2 c. fresh corn
1/2 c. chopped red onion
1/2 c. chopped cilantro
15 oz. can black beans, drained and rinsed
1 tbsp. dijon mustard
3 tbsp. evoo
1/4 tsp. s/p
1 jalapeņo, chopped
1/2 c. chopped celery
1/4 c. lime juice
2 tbsp. chopped parsley

Remove 1 chipotle chile from can and chop to measure 2 tsp. Place potatoes in pan & cover with water. Bring to boil & simmer 10 minutes. Drain. cut potatoes into 1/4 cubes. Place in lg. bowl. Heat a skillet, add onion-saute 3-5 minutes. Add corn, celery, red pepper, cilantro, black beans & jalapeņo.Combine chipotle chile, lime juice, parsley, mustard, oil & s/p. Stirring with a whisk. Combine with potato mixture & toss gently. Cover & chill 1-24 hours.




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