Prep: 30 mins
Potato & Black Bean Salad with Avocado & Sweetcorn Salsa
Cook: 20 mins
Total: 50 mins
You will love this easy healthy potato salad with a south American twist of added black beans, lime & coriander, served with an avocado and sweetcorn salsa
Credit: Helen Best-Shaw @ Fuss Free Flavours
Serves: 6-8
INGREDIENTS
For the salad
- 1kg baby gems or other small new potatoes
- 440g can of cooked black beans - rinsed and drained
- zest & juice of one lime
- 4 tbs vegan mayonnaise
- 4 tbs vegan yogurt
- 4 tbs finely chopped coriander leaf
- Salt & Pepper to taste
For the salsa
- 1 avocado - peeled, destoned and chopped
- 120g | 1 cup sweetcorn kernels
- Squeeze lime
- ½ a jalapeño or other green chilli - finely chopped - remove the seeds and membranes
- 1 tbs finely chopped coriander
- Salt & Pepper to taste
INSTRUCTIONS
- Wash the potatoes and put into a large pan or water. Gently boil for 15 - 20 minutes until just cooked - take care not to over boil them. Drain and put into a pan of cold water to cool
- Whilst the potatoes are cooking mix the lime juice & zest, mayonnaise, yoghurt, coriander in a large bowl, and season to taste
- Drain the black beans and rinse well. Place on a tea towel and gently pat dry
- Drain the potatoes and cut in half, or into several slices, depending on their size
- It is easier to coat the potatoes with dressing if you add them in stages - so add about a third at a time to the bowl with the dressing and gently fold to coat them. Carefully stir in the black beans reserving a few for garnish
- Transfer the potatoes to a serving bowl, garnish with a few black beans, some coriander and a slice of lime
- Cover and keep in the fridge for up to 24 hours
- Serve at room temperature
- For the salsa
- Place all the ingredients into a bowl and mix well. Add more or less chilli to taste