Mexican Potato And Salsa Salad Recipe

Cooking Directions

• STEP 1.Boil the potatoes until tender, then let them cool and cut into bite-sized pieces.
• STEP 2.In a bowl, combine diced tomatoes, red onion, jalapeno, cilantro, lime juice, and olive oil to make the salsa dressing.
• STEP 3.Add the potatoes, black beans, corn, and avocado to the salsa dressing and toss gently to combine.
• STEP 4.Season with salt and pepper to taste and refrigerate for at least 30 minutes before serving.
• STEP 5.Garnish with additional cilantro and serve chilled.

Cooking Tips

• You can add some grilled chicken or shrimp to make it a complete meal.
• For extra heat, add some chopped serrano peppers or a dash of hot sauce.
• Make sure to let the salad chill in the refrigerator before serving to allow the flavors to meld together.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Serve the salad as a side dish with grilled meats or as a light lunch option.
• You can also serve it as a topping for tacos or as a filling for burritos.