Bobby Flay Southwest Potato Salad

Bobby Flay’s Southwest Potato Salad is made of potatoes, corn, black beans, bell peppers, red onion, cilantro, olive oil, lime juice, cumin, chili powder, salt, and pepper. Serves 6 and takes about 40 minutes to prepare.

Try More Bobby Flay Recipe:

• Bobby Flay Carrot Cake
• Bobby Flay Lobster Bisque
• Bobby Flay Stuffed Peppers

 🤎 Why You’ll Love This Southwest Potato Salad Recipe:

• Vibrant Flavors: The combination of cumin, chili powder, lime juice, and cilantro creates a lively and zesty taste that will tantalize your taste buds.
• Healthy Ingredients: Packed with nutritious ingredients like potatoes, black beans, bell peppers, and corn, this salad is not only delicious but also wholesome and satisfying.
• Great Texture: The mix of tender potatoes, crunchy bell peppers, and juicy corn kernels provides a delightful contrast in every bite, making the salad interesting and enjoyable to eat.
• Easy to Make: With simple steps like boiling potatoes, chopping vegetables, and whisking a quick dressing, this recipe is straightforward and easy to follow, even for novice cooks.
• Colorful Presentation: The vibrant colors of the bell peppers, corn, and black beans make this salad visually appealing, adding a festive touch to any meal.

❓ What Is Bobby Flay Southwest Potato Salad Recipe?

Bobby Flay’s Southwest Potato Salad is a flavorful mix of boiled potatoes, corn, black beans, bell peppers, red onion, and cilantro, dressed with olive oil, lime juice, cumin, chili powder, salt, and pepper.

🥔 Bobby Flay Southwest Potato Salad Ingredients

• 2 pounds potatoes, peeled and cubed
• 1 cup corn kernels (fresh or canned)
• 1 cup black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

 🥗 How To Make Bobby Southwest Potato Salad

1. Boil the cubed potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
2. In a large bowl, combine the corn, black beans, red and green bell peppers, red onion, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and pepper.
4. Add the cooled potatoes to the vegetable mixture.
5. Pour the dressing over the salad and gently toss to coat. Refrigerate for at least 1 hour before serving to let the flavors meld.

💭 Recipe Tips

• Potatoes: Use waxy potatoes like Yukon Gold or red potatoes for better texture.
• Cooling: Ensure potatoes are fully cooled to avoid mushy salad.
• Beans: Rinse black beans thoroughly to remove excess sodium.
• Bell Peppers: Use a mix of colorful bell peppers for a vibrant look.
• Spice Level: Adjust cumin and chili powder to your taste.

 🍗 What To Serve With Southwest Potato Salad?

Serve Southwest Potato Salad with grilled chicken, steak, or fish for a complete meal it’s also great alongside burgers, tacos, or barbecue ribs for a vegetarian option, pair it with grilled vegetables or a hearty bean dish.

 🎚 How To Store Leftovers Southwest Potato Salad?

• Refrigerator: Store leftovers southwest potato salad in an airtight container and refrigerate for up to 3 days.
• Freezer: Not recommended to freeze leftovers southwest potato salad as the texture of potatoes and fresh vegetables may become mushy upon thawing.

🥵 How To Reheat Leftovers Southwest Potato Salad?

• In The Microwave: Place leftovers southwest potato salad in a microwave-safe dish cover it and heat on medium power for up 3-4 minutes.
• On The Stovetop: Warm in a non-stick skillet over medium heat leftovers southwest potato salad stirring occasionally for about 5 minutes until heated through.

FAQ’S

Bobby Flay Southwest Potato Salad Nutrition Facts

• Calories: 258
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 300mg
• Total Carbohydrates: 35g
• Dietary Fiber: 6g
• Sugars: 4g
• Protein: 5g
• Vitamin A: 15%
• Vitamin C: 40%
• Calcium: 4%
• Iron: 10%