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Tex-Mex Three Bean Potato Salad

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Main Course, Salad
Cuisine: American, Southern
Keyword: three bean potato salad
Servings: 4
Calories: 309kcal

Ingredients

  • 1 lb baby potatoes
  • 1 tsp garlic powder
  • 1 cup frozen sweet corn thawed
  • 1 red bell pepper chopped
  • 1/2 red onion chopped
  • 1 bunch green onions sliced, greens only
  • 1/2 cup kidney beans drained
  • 1/2 cup black beans drained
  • 1/2 cup chickpeas drained
  • 1/4 cup cilantro chopped

Cumin-Lime Vinaigrette

  • 2 tbsp water
  • 2 tbsp canola oil OPTIONAL
  • 2 tbsp lime juice add more to taste
  • 2 tsp sriracha OPTIONAL, omit if heat sensitive
  • 1 tsp agave nectar
  • 1/2 tsp salt to taste
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder

Instructions

  • Preheat the oven to 400. Slice the potatoes in half or quarter, depending on size, season with salt and pepper. Bake on a baking sheet for 25-30 minutes.
  • In the meantime, in a non-stick pan, cook the thawed corn for a few minutes until softened. Transfer into a large bowl. Add the rest of the salad ingredients, mix well.
  • In a small bowl, whisk together all dressing ingredients. Pour over the salad ingredients, and stir a few times to make sure everything is blended well. Add roasted potatoes.
  • Could be best made ahead the night before and let rest so the flavors can marry well.

Nutrition

Calories: 309kcal | Carbohydrates: 52g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 375mg | Potassium: 932mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1160IU | Vitamin C: 70.3mg | Calcium: 43mg | Iron: 3.3mg
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