Tex Mex Potato Salad With Roasted Corn

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 3 lbs red potatoes, cooked and cubed
• 2 (15 ounce) cans whole kernel corn, drained
• 2 1/2 teaspoons chili powder, divided
• 1 cup light mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 lime, juice of
• 1 (12 ounce) jar roasted red peppers, drained and chopped
• 5 1/2 ounces sliced black olives, partially drained
• 6 -8 green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped

Recipe

• 1 in a 400% oven, roast one can of corn with 1/2 teaspoons chili powder for 15 minutes, stirring twice. set aside.
• 2 in a large bowl, mix mayonaisse, remaining chili powder, salt, pepper, and lime juice. mix well. add potatoes, peppers, olives, remaining can of corn, green onions, cilantro, and parsley. mix well. cover & chill.
• 3 to serve, garnish with roasted corn.