| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

A fabulous make-ahead main dish salad!

Southwest Potato and Corn Salad

2 pounds red potatoes (about 6 to 7 medium), cut into 1-inch pieces
3/4 cup frozen corn kernels, defrosted
1/4 cup red wine vinegar
Salt and pepper to taste
1/2 cup Cains Chipotle Ranch Dressing
3 tablespoons mayonnaise
1/2 teaspoon ground cumin (optional)
1/2 cup jarred roasted red peppers, drained and chopped
1/2 cup scallions (green onions), chopped
2 tablespoons minced fresh cilantro (optional)

1. Bring the potatoes and 3 quarts water to a simmer in a large pot and cook until tender, about 10 minutes.
2. Drain and gently toss warm potatoes with the vinegar and season with salt and pepper.
3. Let cool to room temperature and stir in remaining ingredients. Serve.

Makes 6 to 8 servings.

Recipe provided courtesy of Cains Foods, L.P., member of The Association For Dressings and Sauces.