southwestern potato salad

Ingredients:
1 (7 ounce can) chipotle chiles
2 pds small potatoes
1 1/2 cups corn kernels, fresh from the ear if possible
1/2 cup chopped celery
1/2 cup finely chopped red onion
1/2 cup finely chopped red bell pepper
1/4 cup chopped fresh cilantro
1 can, (15 ounce) black beans, rinsed and drained
1 jalapeno pepper, seeded, finely chopped
1/4 cup lime juice
3 tablespoons canola oil
3/4 teaspoon salt
1/4 teaspoon pepper


prep:
1. remove i chipotle chile from can. chop chile to measure 2 teaspoons. reserve remaining chiles and sauce for another use.

2. place potatoes in a saucepan, cover with water. Bring to a boil. reduce heat, simmer 10 minutes or until tender. drain and cool. cut potatoes into 1/4 inch cubes. place in large bowl.

3. heat a large nonstick skillet coated with cooking spray over medium heat. Add corn, saute 5 minutes or until lightly browned. add corn, celery, onion, red pepper,cilantro,beans and jalapeno pepper to potatoes. toss gently.

4. combine 2 teaspoons chopped chipotle chile, lime juice,oil, salt,pepper, stirring with a whisk. Drizzle over potato mixture and toss gently. cover and chill 1-24 hours