Published: by Absolutely Recipes, in the recipes category.

Tri Colored Mexican Potato Salad Recipe.

Ingredients:

4 ears of corn
1/2 cup vegan Parmesan
2 TSP sea salt
1/4 TSP pepper
1 TSP cumin
1 TSP chili powder
1 cup shredded kale
1/2 cup vegan Mayonnaise
1/2 can Black beans
1/2 red Red Onion
2 TSPs garlic minced
1/2 Lime (Juice)
2 jalapeños (sliced)
2 TBSPs chives or 1/2 cup scallions (thinly sliced)
3-4 cups mini potatoes
2-3 sprigs fresh cilantro (more for garnish)
1-2 avocados, diced

Recipe Instructions:

Slightly grease corn with olive oil.
Grill corn for 5-7 minutes until you achieve a good char.
Shuck the corn.
set aside.

Boil the potatoes in a large pot of salted water until fork tender.
Quarter and set aside to cool.

Throw everything in a bowl, minus the avocado.
Toss and coat.
Throw in the avocado at the last minute.
This prevents it from being crushed, discovered, and fresh! Squeeze lime over it before chopping to further preserve it.

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