Potato salad cha cha cha


1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes
3 tablespoons vegetable oil
2 1/2 tablespoons lime juice
1 1/2 tablespoons bottled mild jalapeno sauce
1 1/2 teaspoons chili powder
1/2 teaspoon salt (optional)
1 (15-ounce) can black beans, rinsed and drained
1 (7-ounce) can whole kernel corn, drained
1 cup diced tomatoes
1/2 cup sliced green onions

In large saucepan, cook potatoes, covered, in 2 inches boiling water 10 to 12 minutes or until just tender. Drain and cool. Meanwhile, in large bowl, whisk together oil, lime juice, jalapeno sauce, chili powder and salt, if desired. Add potatoes and remaining ingredients. Toss gently to mix thoroughly.

Makes 6 servings

The combo of flavors sounds very good, only, not to mess with your recipe…sorry, I will…I’d skip the potatoes, but probably because of where we live. All the other ingredients would be perfect for a side dish or to use as an appetizer with salsa, gooey cheese, & chips. This really sounds great! Love the lime juice, one of our favorites here.