So it’s been (unofficially) in the 90s around here. (Officially, it’s been in the 80s, but the thermometer on my back fence–in the shade, no less–has read 90 over 5 times already in the past 3 weeks.) That means summer barbecue season is open.
Now of course, potato salad is darn tasty, but way bad for you (yes, that’s perfectly good summertime barbecue language use!). I went hunting, and found (and very slightly modified) a recipe in The Best of Cooking Light.
Here’s my modified version:
- 1 7-oz can chipotle chiles in adobo sauce
- 2 # baby red potatoes
- cooking spray
- 1 1/2 c fresh corn kernels (about 3 ears)
- 1/2 c chopped celery
- 1/2 c finely chopped red onion
- 1/2 c chopped red bell pepper
- 1/3 c chopped fresh cilantro
- 1 (15-oz) can black beans, rinsed and drained
- 1/4 c fresh lime juice
- 3 Tbsp. canola oil
- 3/4 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
You will need
- 1 each, small and large mixing bowls
- small whisk
- sharp knives
- non-stick frying pan
- measuring cups and spoons
- large spoon or salad tongs for tossing
- Remove 1 chipotle from can, mince finely to measure 2 teaspoons (this might take a part of a second chile). Reserve remaining chiles for other uses (like more of this great salad on another day!)
- Combine minced chile, lime juice, canola, salt, and pepper in a small bowl, whisk, and set aside.
- Meanwhile, scrub potatoes, and cut into bite-sized wedges. Place potatoes in a sauce pan, cover with water, and bring to a boil. Reduce heat and simmer for 10 minutes or until tender. Drain immediately and cool.
- Spray frying pan with cooking spray. Cut corn from cobs, add to pan. Saute on medium-high heat 5 minutes or until corn is lightly browned. (If you don’t use a non-stick pan, all the ‘browning’ will be stuck to the pan, along with the flavor of browned corn.)
- Add sauteed corn, celery, red onion, red bell pepper, cilantro, and black beans to potatoes in large bowl. Toss.
- Whisk chile-lime mixture again and drizzle over vegetables. Toss to lightly coat. Cover and chill.
Bon notes: consider the great reduction of fat! 3 Tb. canola instead of, what, the traditional half cup of mayo? Now imagine this with grilled adobo chicken breast, garnished with lime slices and cilantro!