This is a great recipe of one delicious vegan salad. Perfect for big parties, picnics or just someone that like a little spice in their food.
Tater Hot Picnic Salad
From Sabroso! magazine
2 pounds small red potatoes, scrubbed and quartered (bite-size pieces)
1 t. olive oil
2 cups corn, fresh or frozen
¾ cup chopped celery
¾ cup finely chopped purple onion
¾ cup chopped red bell pepper
1 (15 oz.) can black beans, drained and rinsed
1 big jalapeno, seeded and finely chopped
1/3 cup chopped fresh cilantro
¼ cup olive oil
1/3 cup fresh or good quality bottled lime juice (I used a mix of both)
2 t. salt
1 t. black pepper
2 chipotle peppers, finely chopped
Put a steamer basket in a Dutch oven with 1 inch of water. Add potatoes and bring to a boil. Reduce heat and steam for 10 to 15 minutes or until potatoes are just tender. Drain, then put into a large bowl and cool to room temperature.
Heat the olive oil in a skillet. Add corn and sauté about 5 minutes or until corn is lightly browned. Add the corn and the remaining salad ingredients to the potatoes.
In a separate bowl, whisk together the olive oil, lime juice, salt, and pepper. Stir in chipotles. Drizzle over salad, using only as much as you like. Cover and chill at least 2 hours and up to 24 hours.
Found at http://eatnvegn.blogspot.com/search?updated-min=2009-01-01T00%3A00%3A00-06%3A00&updated-max=2010-01-01T00%3A00%3A00-06%3A00&max-results=41