Tex Mex Potato Salad with Chili Lime Vinaigrette - HAPPY VEG
Tex Mex Potato Salad Salad with Chili Lime Vin a igrette Prep Time: 15 Min Cook Time: 15 - 20 Min
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Cooking tools:
- Pot
- Stove
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Microplane
- Garlic press
- Citrus press
- Measuring cup
- Measuring spoon
- Spoon
- Fork
- Refrigerator
Ingredients
- 680g Bag Mini Red Potatoes
- 1 Red Onion, diced
- 1 Bell Pepper, diced
- ½ Jalapeno, seeded and diced
- 1 C Black Beans
- 1 C Fresh / Frozen Corn (thawed if frozen)
- Handful Fresh Cilantro, chopped
- Handful Fresh Parsley, chopped
- 1/3 C EVOO
- 1 Lime, juiced & zested
- 1 Tbsp. White Wine Vinegar
- 1 Tsp. Chili Powder
- 1 Tsp. Cumin
- ½ Tsp. Dried Oregano
- 2 cloves Garlic, crushed and minced / pressed
- 1 Tsp. Sea Salt
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