Name: Mexican Potato Salad
Total time: 5 min
Yield: 1 Serve (Approx)
Cuisine: Mexican
Ingredients: 1 large Boiled Potato, peeled; 1 fresh Corn Cob, kernals (or approx 1/4 frozen, thawed); 1/2 medium Red Bell Pepper (Capsicum) (diced small); 1 small Red or Green Chili, optional or to taste (sliced thinly); 1/2 cup Black Beans; 3 tsp Lime Juice; 1/2 cup Mild or Spicy Salsa (I use store-bought oil free types)

Mexican Potato Salad

This quick and easy mexican potato salad is perfect for a healthy vegan lunch on the go. It travels well and is perfect for a quick work lunch or school lunch box idea!

Mexican Potato Salad

Servings	Prep Time
1Serve (Approx)	5minutes

Servings	Prep Time
1Serve (Approx)	5minutes

Ingredients

1 large Boiled Potato, peeled
1 fresh Corn Cob, kernals or approx 1/4 frozen, thawed
1/2 medium Red Bell Pepper (Capsicum) diced small
1 small Red or Green Chili, optional or to taste sliced thinly
1/2 cup Black Beans
3 tsp Lime Juice
1/2 cup Mild or Spicy Salsa I use store-bought oil free types

Servings: Serve (Approx) Units:

Instructions

Place all the ingredients in a mixing bowl, stir to combine... and eat!

Recipe Notes

Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.

Share this Recipe

By Anja|2016-04-09T06:22:39+10:00April 9th, 2016|Recipe, Videos|8 Comments

About the Author: Anja

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

8 Comments

Terry April 9, 2016 at 8:55 am - Reply

I love how you often keep it simple and easy like with this recipe! I cook that way too but can always use new combinations and this one hit the spot for me today. I usually put these ingredients together as a hot dish to wrap in tortillas but it is equally delicious as a cold salad…who knew?! Thanks!
- Anja April 10, 2016 at 2:52 pm - Reply
  
  Glad you like it 🙂
Karen April 10, 2016 at 8:28 pm - Reply

This dish was quick to prepare loved the flavours and healthy! thank you.
- Anja April 13, 2016 at 12:28 pm - Reply
  
  Glad you like it 🙂
Jesse April 11, 2016 at 9:40 am - Reply

Hi Anja! I love your YouTube channel and watch you all the time. Just made this recipe tonight and LOVE it. Please keep doing what you do. You are truly an inspiration!
- Anja April 13, 2016 at 12:27 pm - Reply
  
  Thanks so much Jesse x
Sonia Hernandez April 12, 2016 at 11:48 pm - Reply

Hello Anja, I have seen all your videos, recipes and loved your book. I am so proud of you! I am trying to reverse some health issues and Vegan is the only diet I’ve found as life style and really healthy way to regain my energy and quality of life. What happen is that in a month I gained 4 pounds and my sugar level increased from 90s to 110s, now I reexamined my mistakes and restarted without any oils, butters, and very low soy (which causes bloating to me). Still I don’t want to give up. I hope in few months my body will adjust to the new life style and it works. I will keep you posted. Thank you for so much help you have given to people like me. My best wishes to you!
- Anja April 13, 2016 at 12:24 pm - Reply
  
  Thanks Sonia. Here is a great video from Dr Neal Barnard regarding what to eat for diabetes: https://www.youtube.com/watch?v=ktQzM2IA-qU

Mexican Potato Salad