Fiesta Bean and Potato Salad

By Ron Ladouceur 2015-05-12

Key Points

Serving size: 173 grams
Before preparing dried beans, sort through for tiny pebbles or shriveled beans.
Dried beans need to be soaked before they are cooked.
The best way to soak dried beans is to cover them in cold water and bring to a gentle boil, turn off the heat and allow beans to soak in the water for 1-2 hours. *Do not add salt to the soaking water. Drain water and rinse with fresh water.
To cook beans, cover with fresh water and simmer for 1-2 hours. Do not let beans dry out. They should always be covered with water.
Eat beans for a good source of fiber, protein, iron, and vitamin B.

In a large pot, add potatoes and cover with water. Bring to a boil and cook for 12 minutes, or just until tender. Drain and cool.
In large bowl, mix together oil, lime juice and chili powder. Add potatoes.
Stir in salsa, black beans and corn.
Toss gently to combine. Add salt and pepper to taste.
Serve hot or cold and enjoy!
Refrigerate leftovers.

Nutrition facts per serving

Photo Credit: “Potatoes” by United SoyBean Board / CC BY 2.0