Mexican More Than Potato Salad Recipe with Jalapeno Ranch

Turn any day into a fresh and fit fiesta of flavor by serving up our Mexican “More Than” Potato Salad. It’s a hearty yet healthy side dish loaded with roasted corn and mini potatoes along with heavenly little tomatoes, fresh baby spinach, black beans and avocado – all dressed up in Jalapeño Ranch Dressing from Litehouse Foods to show off a subtly spicy, yet super zesty south-of-the-border attitude!

Mexican More Than Potato Salad ingredients ready to stir

Traditional potato salad can be so, well, boring and can’t really boast many health benefits.  But, Mexican “More Than” Potato Salad puts extra garden-fresh ingredients and extra “Olé!” in your day. It’s a nutritious and delicious dish that can be paired with your favorite lean protein or also stand alone as an entrée salad.

Imagine bold, beautiful flavors twirling around in your mouth like those colorful skirts in Mexican Folklórico dancing. Imagine saying “sí, por favor”” to this healthy makeover of old-school potato salad that will fuel you up, not slow you down, with a variety of vibrant and vitamin-packed complex carbs. Actually, don’t simply imagine – make it yourself and give us a big “gracias” later!

Mexican More Than Potato Salad ingredients prep

For maximum flavor, the potatoes and corn kernels have been oven-roasted to replicate that yummy Mexican street-style vibe. Juicy little NatureSweet® Cherubs® tomatoes are quartered and stirred in along with delicate, tender Baby Spinach from Fresh Express. Black beans and avocado round out the flavor of this unique potato salad.  To keep meal time preparations convenient, it’s dressed with ready-made Jalapeño Ranch from Litehouse Foods – free of preservatives and artificial stuff.

Easy enough for weekday meals, Mexican “More Than” Potato Salad is also a natural for pot lucks, parties and serving groups as it can be made ahead, the recipe can be doubled or tripled, and it’s still tasty served cold out of the icebox. Leftovers (if any remain) can be kept in the refrigerator for up to 3 to 4 days, meaning it’s also an ideal dish for meal-prepping and portioning out into single-sized servings for work lunches or for a no-fuss, no-fix dinners.

Mexican More Than Potato Salad Recipe

Serves 8 | Finish in 35 minutes
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You are invited to a fiesta of flavor and fresh veggies with our south-of-the-border inspired potato salad. Simple to make, this celebration-worthy side dish is loaded with tomatoes, baby spinach, black beans, corn avocado and dressed in Jalapeño Ranch.

Ingredients

  • 1.5 lb. mini potatoes (assorted colors)
  • 2 cups frozen corn kernels
  • 2 tablespoons olive oil (divided)
  • 2 tablespoons lime juice (divided)
  • 2 teaspoons garlic salt (divided)
  • 8 ounces NatureSweet® Cherubs® Tomatoes, quartered
  • 1 cup canned black beans, drained and rinsed
  • ½ cup chopped red onion
  • ½ to 1 jalapeño pepper, minced (amount depends on “hotness” preference”
  • 3 cups coarsely chopped Fresh Express® Baby Spinach
  • ½ cup chopped fresh cilantro
  • ½ to 2/3 cup Litehouse® Jalapeño Ranch Dressing
  • 1 medium avocado, peeled, pitted and cut into chunks

Directions

  1. Preheat oven to 400 F degrees

  2. Half or quarter mini potatoes into bite-sized pieces depending on their size.

  3. Add potatoes to bowl, drizzle with 1 tablespoon olive oil, 1 tablespoon lime juice and 1 teaspoon garlic salt. Stir to combine. Pour out in single layer on rimmed baking sheet.

  4. Add frozen corn to same bowl, drizzling with remaining 1 tablespoon olive oil, 1 tablespoon lime juice and 1 teaspoon garlic salt. Stir to combine. Pour out in single layer on separate rimmed baking sheet.

  5. Roast potatoes and corn in the oven for approximately 20 to 25 minutes, stirring up once or twice. The corn may need to come out at 15 to 20 minutes, when it becomes golden brown around the edges.

  6. Remove potatoes and corn from oven and let cool on baking sheets for 5 to 10 minutes.

  7. While cooling, take care of any remaining prep on the other vegetables per ingredient list notes.

  8. Add potatoes, corn, tomatoes, spinach, cilantro, black beans, red onion, and jalapeño to large bowl. Add dressing (more or less depending on preference) and stir well to evenly coat.

  9. Gently stir in avocado chunks to dressed salad. Top with additional jalapeño, if desired. 


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