Beef & Potato Salad with Smoky Chipotle
In central Mexico, this salad is a standard--served as an appetizer, main dish or taco filling. Serve it with lime wedges, warm tortillas or tortilla chips. (Recipe from Fiesta at Rick's by Rick Bayless; W.W. Norton and Company, July 2010.)
Source: EatingWell Magazine, March/April 2010
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Recipe Summary
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate the salad for up to 2 days. Stir in the avocado just before serving.
Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a spicy, flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep at least 2 weeks in the refrigerator or 6 months in the freezer.
Nutrition Facts
Serving Size: about 3/4 cup
Per Serving:
241 calories; protein 12.8g; carbohydrates 15.4g; dietary fiber 3.6g; sugars 1.2g; fat 14.4g; saturated fat 2.6g; cholesterol 33mg; vitamin a iu 50.8IU; vitamin c 8.4mg; folate 38mcg; calcium 23mg; iron 1.3mg; magnesium 31mg; potassium 453mg; sodium 427.6mg; thiamin 0.1mg.
Exchanges:
1 starch, 1 1/2 lean meat, 2 fat