Southwestern Potato Salad

One of my favorite things about Summer is all of the Summer BBQ's!  The smell, the summer air, long sunny days, being next to a pool, and the food.  We all want to enjoy some good summer BBQ's but the menus can be a little damaging to our bikini bodies if ya know what I mean.  Here's a tasty alternative to the usually calorie and carb packed side dish, the Potato Salad.  With this recipe we switch out starchy white potatoes, with nutrient rich sweet potatoes or butternut squash.  It has a delicious southwestern flair with the cilantro, corn, beans, lime, and quinoa for some added protein.  And don't forget your avocado for amazing flavor and healthy fats.  Well balanced with healthy carbs, fats, and protein. This Salad is delicous warm or cold and will feed a hungry crowd (double if your feeding more than 5 people).  

Southwestern Potato Salad:

Serves 4-6 

Ingredients:

-4 medium sweet potatoes/or 1 medium butternut squash.  peeled and cut into little cubes

-1 Tbs Olive Oil

-Salt and pepper to taste, chili powder for a little spice

-1 15oz can corn (lightly sautéed)

-1 15oz can black beans, rinsed and drained

-1 red pepper, diced (lightly sautéed)

-2 green onions, chopped

-1/2 C chopped cilantro

-2 avocados, diced

-Juice of 2 limes

-1/2 C uncooked quinoa, cook in 1 Cup vegetable broth

Directions:

-In a large bowl, toss the sweet potato/butternut squash cubes with olive oil.  Season with salt and pepper and optional chili powder to taste.  Place the sweet potatoes/squash on a grill over medium heat, or on a pan in a 400 F oven for 10-15 minutes (each side if they're on the grill).

-Place the corn in a pan over med-high heat and light char the kernals, stirring occasionally.

-Cook Quinoa As normal (add quinoa and water/vegetable broth to a pot, bring to a boil, cover and let simmer for 20 min.)

-Let Corn and sweet potatoes/squash cool to room temperature.

-Lightly grill the red pepper slices in a pan over medium heat for 3-4 minutes (don't let them get soggy, just slightly cooked)

-Add the cooked quinoa, corn, black beans, red pepper, green onions, cilantro, avocado, and potatoes/squash, to a big bowl, stir all together, adding the lime juice and salt and pepper to taste.  ENJOY!

-Note-salad will keep in the refrigerator for 2 days