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Mexican Potato Salad

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Course Salad
Cuisine Mexican

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.