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.

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.

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

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.

Cut the corn off the cob.

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

Dice the potatoes and add to the mixture.

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.

 

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.

Blend until smooth, scraping down as necessary.

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

 

 

 

 

Pico de Gallo – Fresh Salsa

I made this fresh salsa when our jalapeno and “Wenk’s Yellow Hot” peppers were first ready to harvest this summer.  Our tomatoes were not yet ready so I found some baby Romas at the local farmers’ market.  This can be made with or without black beans – a little healthier and heartier with the beans, but tasty either way.  I added an orange sweet bell pepper for additional crunch and to balance the heat from the hot peppers and the acid from the tomatoes. 

 Ingredient List:

 All quantities are to taste and/or as per what you have on hand.  A few guidelines for the ratio of the main ingredients – predominantly tomato, about equal parts of the chopped sweet pepper, corn and black beans, onion for seasoning and flavor, and the hot peppers for heat and flavor.. 

 Tomatoes – Garden fresh, ripe and red.  Washed and seeded. 

 Sweet Bell Pepper – whatever color you like – I have used all of them successfully in this salsa, though the green bell pepper is not as “sweet” as the red, yellow and orange peppers.  Washed and rough chopped.

 Hot Peppers – Jalapeno, Serrano, Hungarian Wax, and so on – whatever you have on hand, whatever you like – the more traditional choices are the jalapeno and Serrano.  Washed and rough chopped.  Seed and remove the ribs or veins for less heat – or keep ‘em for more!

 Onion – pretty much whatever you have on hand – I try to use sweet Vidalia onion or green onions.  Rough chopped

 Garlic – use a few cloves of fresh or about 1 teaspoon of freeze-dried garlic from Litehouse Foods. 

 Cilantro – some people like it, some people don’t – it’s your choice

 Sweet Corn – I have used white shoepeg corn from a can (drained) or frozen, thawed and drained.  Also, fresh corn on the cob, cooked and sliced off the cob. 

 Black beans – I use canned and I rinse them well and drain them.

 Fresh Lime Juice – to taste – I add it at the end. 

 Salt – to taste – if you think it needs it.  Again, I add it at the end.

 Directions:

 Chop the tomatoes by hand and place in a large bowl. 

Put the sweet and hot peppers, onion, garlic and cilantro in a food processor.  Rough chop – you want a chunky, not a mushy salsa.  Add to the tomatoes along with the corn and black beans if you are using.  Season with the lime juice and salt. 

Salsa without the black beans