Experience the flavor of Brooklyn

Recipes

Warm Red Potato, Corn & Pinto Bean Salad

Uses: red bliss potato, corn, pinto beans, Spanish onion
Yield: 1 Serving
Print recipe

Ingredients:

  • 1 small red bliss potato, cut into bite-size pieces
  • 1/3 cup fresh corn kernels
  • 1/3 cup pinto beans
  • 2 tablespoons thinly sliced Spanish onion
  • 1 teaspoon oil
  • 1 teaspoon vinegar
  • Cumin and black pepper
  • Small amount of salt

Instructions:

  1. Boil the potato pieces in lightly salted water until just tender, about 8 to 10 minutes. Drain well.
  2. Heat oil in a skillet over medium-high heat. Add corn and onion and cook for 2 to 3 minutes until the corn brightens and the onion softens.
  3. Add the warm potatoes and pinto beans. Season with cumin, black pepper, and a small amount of salt and toss gently until heated through.
  4. Remove from the heat, stir in vinegar, and serve warm or at room temperature.

Good for: A hearty vegetarian harvest salad with creamy potatoes, sweet corn, beans, and a bright savory dressing.

Optional: Add diced tomato after the mixture cools slightly.

Print recipe
VIEW ALL RECIPES