Serves 4:
- 500g small creamy potatoes
- ½ cup grilled sweetcorn
- ½ cup chopped green/red/orange pepper
- 2 tbsp finely chopped red onion (soaked in water)
- ¼ cup green onion, sliced
- ½ cup kidney beans, drained
- ½ cup black beans, drained
- ½ cup chickpeas, drained
- ¼ cup coriander, roughly chopped
Cumin-Lime Vinaigrette
- 2 tbsp olive oil
- 2 tbsp lime juice (or more to taste)
- 2 tsp hot sauce
- 1 tsp sugar
- ½ tsp salt (adjust to taste) -½ tsp cumin
- ¼ tsp chilli powder
Prepare the potatoes: Preheat oven to 200C/GM 7. Slice potatoes in half, season with:
- Oil
- Salt
- Rosemary
- Garlic / onion powder
Line a baking sheet with parchment paper and roast for 40m on top shelf. Cool before slicing potatoes in half again (so each piece is a quarter of a potato.) Set aside.
Whisk together all dressing ingredients:
- 2 tbsp water
- 2 tbsp olive oil
- 2 tbsp lime juice (or more to taste)
- 2 tsp hot sauce
- 1 tsp sugar
- ½ tsp salt (adjust to taste) -½ tsp cumin
- ¼ tsp chilli powder
Pour into a bowl and stir in the dressing:
- ½ cup grilled sweetcorn
- ½ cup chopped green/red/orange pepper
- 2 tbsp finely chopped red onion (soaked in water)
- ¼ cup green onion, sliced
- ½ cup kidney beans, drained
- ½ cup black beans, drained
- ½ cup chickpeas, drained
- ¼ cup coriander, roughly chopped
Add the chopped roasted potatoes just before serving.
Modified from I Love Vegan