Tex Mex Potato Salad With Roasted Corn
Tex Mex cuisine is a fusion of Mexican and American flavors, combining the best of both worlds.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Tex Mex Potato Salad With Roasted Corn
Ingredients
Instructions
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Boil the potatoes until tender. Drain and let cool.
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Preheat the oven to 400°F (200°C). Place the corn on a baking sheet and roast for 15 minutes or until lightly charred. Let cool.
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Cut the potatoes into bite-sized pieces and transfer to a large bowl.
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Add the roasted corn, red bell pepper, red onion, and cilantro to the bowl.
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In a small bowl, whisk together the lime juice, olive oil, cumin powder, paprika, salt, and black pepper.
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Pour the dressing over the potato mixture and toss until well coated.
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Let the salad rest for 10 minutes to allow the flavors to meld.
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Serve chilled and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 30g10%
- Sugars 5g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
