Tex Mex 3 Bean Potato Salad
What You Will Need
Ingredients
- 1 lb. baby potatoes, sliced in half
- 1 Tbsp. olive oil
- ½ cup grilled corn
- ½ cup chopped red bell pepper
- ½ cup chopped yellow bell pepper
- ½ cup chopped green bell pepper
- ¼ cup diced red onion
- ¼ cup sliced green onion
- ½ cup kidney beans, drained and rinsed
- ½ cup black beans, drained and rinsed
- ½ cup chickpeas, drained and rinsed
- ¼ cup chopped cilantro
Seasoning
- salt, to taste
- black pepper, to taste
Dressing
- 2 Tbsp. water
- 2 Tbsp. canola oil
- 2 Tbsp. lime juice
- 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce
- 1 tsp. granulated sugar
- ½ tsp. cumin
- ½ tsp. chili powder
- salt, to taste
Made with
Lee Kum Kee products
How to make it
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Preheat the oven to 450˚F. Line a baking sheet with aluminum foil.
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In a large bowl, combine the potatoes, olive oil, salt, and pepper. Toss until the potatoes are coated. Spread them onto the prepared baking sheet. Bake the potatoes in the oven for 25-30 minutes, flipping them halfway through. Remove the potatoes from the oven and cool until they are just slightly warm.
-
In a medium sized bowl, add in the water, canola oil, lime juice, Lee Kum Kee Sriracha Chili Sauce, granulated sugar, cumin, chili powder, and salt to taste. Whisk until combined.
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In a large bowl, add in the potatoes, grilled corn, red bell pepper, yellow bell pepper, green bell pepper, red onion, green onion, kidney beans, black beans, chickpeas, cilantro, and prepared dressing. Toss to combine and enjoy!
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