Ingredients:

In order of use

• 3 pounds Idaho® red potatoes
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, rinsed and drained
• 2 cups cherry tomatoes, halved
• 1 bunch green onions, chopped
• 1 jalapeño, diced
• 1 bunch cilantro, chopped
• Salt and pepper to taste
• ½ cup queso fresco, crumbled
• 16 ounces honey chipotle vinaigrette (see recipe)

Tools Needed

• Large pot
• Colander
• Large mixing bowl
• Cutting board and chef’s knife
• Measuring cups and spoons

Directions:

1. Clean the Idaho® potatoes and place them in a large pot. Cover with warm water and bring to a boil.
2. Cook until the potatoes are knife-tender, about 30–40 minutes. Drain and set aside to cool slightly.
3. Once the potatoes are cool enough to handle, dice them into bite-sized pieces and add them to a large mixing bowl.
4. Add the black beans, corn, cherry tomatoes, green onions, diced jalapeño, and chopped cilantro. Season generously with salt and pepper.
5. Pour the honey chipotle vinaigrette over the salad and gently toss to combine. Finish with crumbled queso fresco on top.
6. Serve warm, at room temperature, or chilled—it's delicious any way you serve it.

For more information, please visit rusticjoyfulfood.com