Mexican-Inspired Roast Potato Salad

Name: Mexican-Inspired Roast Potato Salad
Total time: 55 min
Ingredients: 800 g waxy variety potatoes ((preferably gourmet baby potatoes, halved or quartered)); 2 tablespoons extra virgin olive oil; 1 teaspoon smoked paprika; ½ teaspoon cayenne pepper; ½ teaspoon salt; ½ teaspoon black pepper; 1 400 g can black beans, (drained and rinsed); 1 cup corn kernels ((canned or frozen), drained and rinsed); ½ red capsicum, (diced); ¼ red onion, (diced); ¼ cup pickled jalapeños, (diced); 2 spring onions, (finely sliced); 1 lemon (or lime), (juiced); 1 teaspoon lemon zest; 2 tablespoons apple cider vinegar; 1 tablespoon maple syrup (or teaspoon brown sugar); ¼ cup toasted pumpkin seeds; ¼ cup coriander (cilantro), (mint or parsley (if coriander is not your preference))

www.joyfuleatingnutrition.com

This vibrant potato salad is loaded with Mexican-inspired spiced roast potatoes, black beans, corn and jalapeños—enjoy warm or cold.

View full recipe on www.joyfuleatingnutrition.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.joyfuleatingnutrition.com.

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Ingredients

800 g waxy variety potatoes ((preferably gourmet baby potatoes, halved or quartered))
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon black pepper
1 400 g can black beans, (drained and rinsed)
1 cup corn kernels ((canned or frozen), drained and rinsed)
½ red capsicum, (diced)
¼ red onion, (diced)
¼ cup pickled jalapeños, (diced)
2 spring onions, (finely sliced)
1 lemon (or lime), (juiced)
1 teaspoon lemon zest
2 tablespoons apple cider vinegar
1 tablespoon maple syrup (or teaspoon brown sugar)
¼ cup toasted pumpkin seeds
¼ cup coriander (cilantro), (mint or parsley (if coriander is not your preference))