Southwestern Roasted Potato Salad with Corn and Black Beans

Roasted Yukon Gold and Sweet Potatoes pair with roasted corn and black beans in a sour cream based tomatillo and cilantro dressing.

Roasted Yukon Gold and Sweet Potatoes pair with roasted corn and black beans in a sour cream based tomatillo and cilantro dressing.

I created this dish for the neighborhood Memorial Day “Mexican Fiesta” party.  I truly think it could also be called “salad of many bowls and dishes” based on the volume of dishes I washed during the creation….  It was worth it though!  The sour cream dressing is a favorite recipe from my friend, Jackie.  I thought it would taste especially delicious with this potato and vegetable combination.  And it did!  Thanks, Jackie 🙂  As typical for Ms. Creative Recipe, very little measuring went on during the preparation of this dish, other than the dressing which had Jackie’s exact measurements.  I also used whatever veggies I had on hand, so feel free to swap out as you like.

Ingredients – Salad

8 to 10 small Yukon Gold Potatoes – washed and cut into evenly sized chunks

2 to 3 Sweet Potatoes (or yams) – peeled and cut into evenly sized chunks

4 ears Sweet Corn – husked

Butter and Extra Virgin Olive Oil

Fresh Lime Juice – 1/2 lime

Salt and Pepper

Sweet Vidalia Onion or Green Onions – very thinly sliced and chopped

Celery – finely chopped

Sweet Bell Peppers – chopped

Yellow Cherry Tomatoes – quartered

1 can Black Beans – drained and rinsed well

Directions:

Preheat oven to 450 degrees.

Toss the potatoes in a bowl with olive oil and coarsely ground black pepper.  Spread on a baking pan in an even layer.  I used “release” foil for easy clean up.

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Melt butter with salt and lime juice in a small bowl.  Brush liberally over the corn and wrap in a foil packet.

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Roast the corn and potatoes for 20 to 30 minutes or until tender, but not mushy.  Turn the potatoes half way to maximize browning.  Corn may finish before the potatoes. Cool.

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Cut the corn off the cob.

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Combine the corn with the veggies and tomatoes in a large bowl.

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Dice the potatoes and add to the mixture.

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Toss gently with the dressing (recipe below) to coat.  Gently toss the black beans with some dressing in a small bowl to coat well without breaking up (so you don’t discolor the salad).  Gently fold the black beans into the potato salad and transfer to a serving bowl.

SW POTATO SALAD (28) (1280x956)

 

Jackie’s Jalapeno Ranch Salad Dressing

Ingredients

3 fresh Tomatillos, husked, washed and quartered

1/2 bunch fresh Cilantro – washed

2 pickled Jalapeno peppers

2 cups Sour Cream

2 envelopes (1 oz each) Ranch dressing mix

Directions

Place the tomatillos, cilantro and jalapenos in a food processor.

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Blend until smooth, scraping down as necessary.

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Combine with the sour cream and ranch mix, blending well.

SW POTATO SALAD (19)

 

 

 

 

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2 responses to “Southwestern Roasted Potato Salad with Corn and Black Beans

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