Recipe By : Adapted from a recipe in Appeal, Spring 1995
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Potato Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb Yukon gold potatoes -- peeled
Dressing:
1/4 c Red wine vinegar
2 cl Garlic -- minced
1 ts Dijon mustard
1/4 c Canola oil
1 ts Sesame oil
1 tb Fresh basil -- chopped
1/2 tp Salt
1/2 ts Pepper
1/8 ts Chili powder
1/8 ts Ground cumin
Salad:
1 Red bell pepper -- seeded, diced
1 Orange bell pepper -- seeded,
- diced
1 Yellow bell pepper -- seeded,
- diced
14 oz Can red kidney beans -- rinsed,
- drained
1 lg Ripe avocado -- peeled, sliced
1/4 c Fresh basil -- shredded
For more authentic taste and looks, roast peppers until skin is
charred, peel off blackened skin, and then cut into chunks.
Cook potatoes until fork tender, drain, cool, and cut into bite sized
chunks. Mix in remaining salad ingredients. Whisk together the
dressing ingredients, pour over salad, toss gently to coat. Chill
salad for at least 1 to 1-1/2 hours to allow flavours to blend.
Sprinkle fresh basil on top as garnish.
