Southwest Potato Salad with Lime Cilantro Vinaigrette
Brighten up your table with this Southwest Potato Salad with Lime Cilantro Vinaigrette—an irresistibly zesty and colorful dish that’s perfect for any occasion! Featuring tender red potatoes, sweet corn kernels, hearty black beans, and vibrant red bell pepper, this salad is packed with bold flavors and textures. Tossed in a tangy lime cilantro vinaigrette made with fresh lime juice, honey, cumin, and garlic, each bite bursts with refreshing southwestern flair. Ready in just 35 minutes, this salad is not only quick and easy to prepare but also a great make-ahead option, as the flavors deepen as it chills. Serve it as a flavorful side dish for barbecues, picnics, or weeknight dinners, and watch it become an instant crowd-pleaser.
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Recipe Information
Ingredients
- 2 pounds Small red potatoes
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 cup Black beans (drained and rinsed)
- 1 Red bell pepper (diced)
- 1 small Red onion (finely diced)
- 0.5 cup Fresh cilantro (chopped)
- 0.25 cup Olive oil
- 3 tablespoons Fresh lime juice
- 1 tablespoon Honey
- 1 teaspoon Ground cumin
- 1 clove Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash and cut the red potatoes into bite-sized pieces. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 10-12 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw it. If using canned corn, drain and rinse it well.
In a large mixing bowl, combine the cooked potatoes, corn, black beans, diced red bell pepper, red onion, and chopped cilantro.
In a small bowl, prepare the vinaigrette by whisking together olive oil, fresh lime juice, honey, ground cumin, minced garlic, salt, and black pepper until well emulsified.
Pour the lime cilantro vinaigrette over the potato mixture and toss gently to coat all the ingredients evenly.
Taste and adjust seasoning if necessary, adding more salt, pepper, or lime juice to your preference.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a quick toss and garnish with additional chopped cilantro, if desired. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 265.2 g | 96% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 50.5 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 6005 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
