5 from 1 vote
You will love this easy healthy potato salad with a south American twist of added black beans, lime & coriander, served with an avocado and sweetcorn salsa
Potato & Black Bean Salad with an Avocado and Sweetcorn Salsa
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
You will love this easy healthy potato salad with a south American twist of added black beans, lime & coriander, served with an avocado and sweetcorn salsa
Course: Salad
Cuisine: Vegetarian
Keyword: Black Bean and Potato Salad, Potato Salad
Servings: 6 -8
Calories: 340 kcal
Author: Helen Best-Shaw
Ingredients
  • For the salad
  • 1 kg baby gems or other small new potatoes
  • 440 g can of cooked black beans - rinsed and drained
  • zest & juice of one lime
  • 4 tbs mayonnaise
  • 4 tbs natural or Greek yogurt
  • 4 tbs finely chopped coriander leaf
  • Salt & Pepper to taste
  • for the salsa
  • 1 avocado - peeled destoned and chopped
  • 120 g | 1 cup sweetcorn kernels
  • Squeeze lime
  • 1/2 a jalapeƱo or other green chilli - finely chopped - remove the seeds and membranes
  • 1 tbs finely chopped coriander
  • Salt & Pepper to taste
Instructions
  1. Wash the potatoes and put into a large pan or water. Gently boil for 15 - 20 minutes until just cooked - take care not to over boil them. Drain and put into a pan of cold water to cool.
  2. Whilst the potatoes are cooking mix the lime juice & zest, mayonnaise, yoghurt, coriander in a large bowl, and season to taste.
  3. Drain the black beans and rinse well. Place on a tea towel and gently pat dry.
  4. Drain the potatoes and cut in half, or into several slices, depending on their size.
  5. It is easier to coat the potatoes with dressing if you add them in stages - so add about a third at a time to the bowl with the dressing and gently fold to coat them. Carefully stir in the black beans reserving a few for garnish.
  6. Transfer the potatoes to a serving bowl, garnish with a few black beans, some coriander and a slice of lime.
  7. Cover and keep in the fridge for up to 24 hours.
  8. Serve at room temperature.
  9. For the salsa
  10. Place all the ingredients into a bowl and mix well. Add more or less chilli to taste.
Nutrition Facts
Potato & Black Bean Salad with an Avocado and Sweetcorn Salsa
Amount Per Serving
Calories 340 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 359mg 15%
Potassium 1154mg 33%
Total Carbohydrates 49g 16%
Dietary Fiber 11g 44%
Sugars 3g
Protein 9g 18%
Vitamin A 2.9%
Vitamin C 51.4%
Calcium 6.6%
Iron 16.5%
* Percent Daily Values are based on a 2000 calorie diet.