Description

This Creamy Southwest Vegan Potato Salad is a dairy-free, flavorful side dish perfect for summer BBQs and picnics. Roasted potatoes, black beans, corn, and a zesty creamy dressing make every bite a delight.

Ingredients

Scale

2 lbs baby potatoes, halved

1 cup corn kernels (fresh or frozen)

1 cup black beans, drained and rinsed

1/2 red bell pepper, diced

1/4 cup red onion, finely diced

1/4 cup fresh cilantro, chopped

Dressing:

1/2 cup vegan mayonnaise

2 tbsp lime juice

1 tbsp apple cider vinegar

1 tsp smoked paprika

1/2 tsp cumin

1/2 tsp garlic powder

Salt and black pepper, to taste

Instructions

1. Boil or steam potatoes until tender, about 12–15 minutes. Drain and let cool slightly.

2. If using frozen corn, sauté briefly or blanch until tender.

3. In a large bowl, combine potatoes, corn, black beans, bell pepper, onion, and cilantro.

4. In a separate bowl, whisk together vegan mayonnaise, lime juice, apple cider vinegar, smoked paprika, cumin, garlic powder, salt, and pepper.

5. Pour dressing over potato mixture and gently toss to coat evenly.

6. Chill for at least 1 hour before serving to allow flavors to meld.

7. Serve cold as a refreshing summer side dish.

Notes

For extra spice, add diced jalapeños or a pinch of cayenne pepper.

You can substitute roasted sweet potatoes for a slightly sweeter flavor.

This salad keeps well in the fridge for up to 3 days.