Southwestern Potato Salad

A friend posted this on another web site - moved here for safekeeping. From July 2002 COOKING LIGHT - counts according to Cooking Light also! CALORIES 209 (25% from fat); FAT 5.8g (sat 0.4g,mono 3.1g,poly 1.8g); IRON 2.3mg; CHOLESTEROL 0.0mg; CALCIUM 33mg; CARBOHYDRATE 37.9g; SODIUM 413mg; PROTEIN 5.1g; FIBER 5.7g

• Ready In: 24 hrs 30 mins
• Serves: 8
• Yields: 8 CUPS

Ingredients

• 1 (7 ounce) can chipotle chiles in adobo
• 2  lbs small red potatoes
•  cooking spray
• 1 1⁄2 cups fresh corn kernels (about 3 ears)
• 1⁄2 cup  chopped celery
• 1⁄2 cup  finely chopped red onion
• 1⁄2 cup  chopped red bell pepper
• 1⁄4 cup  chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1  jalapeno pepper, seeded and finely chopped
• 1⁄4 cup fresh lime juice
• 3  tablespoons canola oil
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper

Directions

1. Remove 1 chipotle chile from can. Chop chile to measure 2 teaspoons. Reserve remaining chiles and adobo sauce for another use.
2. Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch cubes. Place potatoes in a large bowl.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 minutes or until lightly browned. Add corn, celery, and next 5 ingredients (celery through jalapeño) to potatoes; toss gently.
4. Combine 2 teaspoons chopped chipotle chile, lime juice, oil, salt, and black pepper, stirring with a whisk. Drizzle the lime juice mixture over potato mixture, and toss gently. Cover and chill 1 to 24 hours.