Summer is the season of BBQs! And aren’t they delicious! Looking for a way to lighten them up?
Try a dry rub on your grilled meats instead of slathering them in BBQ sauce. They will be yummy and less messy.
Use a healthier version of the traditionally heavy and fatty BBQ staple Potato Salad this Southwester version is delicious and better for you too!
Ingredients for Southwestern Potato Salad
- 1 (7-ounce) can of chipotle chiles in adobo sauce
- 2 pounds small red potatoes
- Cooking spray
- 1 1/2 cups fresh corn kernels (about 3 ears)
- 1/2 cup chopped celery
- 1/2 cup finely chopped red onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh cilantro
- 1 (15-ounce) can of black beans, rinsed and drained
- 1 jalapeño pepper, seeded and finely chopped
- 1/4 cup fresh lime juice
- 3 tablespoons canola oil
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions
- Remove 1 chipotle chile from a can. Chop chile to measure 2 teaspoons. Reserve remaining chiles and adobo sauce for another use.
- Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer for 10 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch cubes. Place potatoes in a large bowl.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 minutes or until lightly browned. Add corn, celery, and next 5 ingredients (celery through jalapeño) to potatoes; toss gently.
- Combine 2 teaspoons of chopped chipotle chile, lime juice, oil, salt, and black pepper, stirring with a whisk. Drizzle the lime juice mixture over the potato mixture, and toss gently. Cover and chill for 1 to 24 hours.
Grill up your veggies – a great base for any vegetable on the grill is tossing them in olive oil, garlic, salt, and pepper. Toss all roasted veggies together and throw in some quinoa salad for a delicious and filling side dish!
Enjoy BBQ season!