Tex-Mex Three Bean Potato Salad

• Gluten free

• Produce

  • 1/2 cup Black beans
  • 1/2 cup Chickpeas
  • 1/4 cup Cilantro
  • 1/3 cup Corn
  • 1/4 cup Green onion
  • 1/2 cup Kidney beans
  • 2 tbsp Red onion

• Condiments

  • 2 tbsp Lime juice
  • 2 tsp Sriracha

• Baking & Spices

  • 1/4 tsp Chili powder
  • 1/2 cup Pepper, green red orange
  • 1/2 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Canola oil

• Nuts & Seeds

  • 1/4 tsp Cumin

• Frozen

  • 1 454 g package Little potato company's 'onion medley' or 'garlic herb' oven | bbq ready kit

• Liquids

  • 2 tbsp Water

Found on ilovevegan.com

Description

Ingredients

• one 454 g package of The Little Potato Companys Onion Medley or Garlic Herb Oven | BBQ Ready kit
• ⅓-1/2 cup grilled corn (approx. 1 ear)
• ½ cup chopped green/red/orange pepper
• 2 tbsp finely chopped red onion (soaked in water)
• ¼ cup green onion, sliced
• ½ cup kidney beans, drained
• ½ cup black beans, drained
• ½ cup chickpeas, drained
• ¼ cup cilantro, roughly chopped (adjust to taste)
• 2 tbsp water
• 2 tbsp canola oil
• 2 tbsp lime juice (add more to taste)
• 2 tsp sriracha
• 1 tsp sugar
• ½ tsp salt (adjust to taste)
• ¼-1/2 tsp cumin
• ¼-1/2 tsp chili powder

Directions

• Prepare the potatoes: Preheat oven to 450F. Slice potatoes in half, add the Onion Medley seasoning packet, drizzle with a generous amount of olive oil and stir well. Line a baking sheet with parchment paper and spread the seasoned potatoes evenly over the sheet. Bake for 25-30 minutes, flipping halfway through. Cool before slicing potatoes in half again (so each piece is a quarter of a potato.) Set aside.
• Whisk together all dressing ingredients. Pour the grilled corn, bell pepper, red onion, green onion, kidney beans, black beans, chickpeas and cilantro into a bowl and stir in the dressing.
• Add the chopped roasted potatoes just before serving.