Mexican Potato Salad
Ingredients
- 1 cup frozen corn thawed
- 4 cups halved baby potatoes cooked and chilled
- 1 can black beans drained and rinsed
- 1 10 oz can tomatoes and peppers Rotel
- 2 Tbsp taco seasoning
- 1 canned roasted pepper drained and chopped
- 2 Tbsp pickled jalapenos chopped
- ¼ – ½ cup vegan Caesar Dressing
- Chopped greens of choice
- Taco Seasoning
- Mix together and store in a spice bottle for later use:
- 1 Tbsp chili powder
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp oregano dried
- ½ tsp paprika
- ½ Tbsp ground cumin
- Vegan Caesar Dressing
- 1 cup soaked cashews (soak in 1 cup boiling water for at least 30 min
- 1 cup plant milk
- 1 Tbsp nutritional yeast
- 1 Tbsp spicy brown mustard
- 1 tsp garlic powder
- 1 Tbsp lemon juice
- 4 Tbsp apple cider vinegar
- 1 Tbsp soy sauce
- Ground white pepper to taste
- Combine in a high speed blender.
- Can substitute sunflower seeds for the cashews.
Instructions
- Combine potatoes with tomatoes, spices and Caesar dressing. Chill. Serve over bed of greens or mix greens in with the potatoes.