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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups diced | red potatoes, skin on, diced | 2/3 | teaspoons | salt | 1 1/4 | tablespoons | oil, canola | 3 | tablespoons | celery, diced | 2 | tablespoons | hard boiled egg whites | 2 | tablespoons chopped | Yellow Onions, Chopped (1/4-1/2-inch pieces) | 1 | teaspoon | cilantro, fresh, chopped | 1/4 | cup | corn kernels, fresh | 1/4 | teaspoon | adobo sauce | 1 | teaspoon | Lime juice, raw - or 1 TBSP | 1/8 | teaspoon | Spices, ground cumin | 1/4 | teaspoon | coriander, ground | 3 | tablespoons | red bell peppers, cut into 1/2 in squares |
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Steps
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Sequence
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Step
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| | 1 | Cook potatoes in boiling water or steamer until tender. drain well. | | 2 | Refrigerate for at least 1 hour before use. | | 3 | In a bowl combine lime juice, oil, adobo sauce, salt, cumin and coriander. Reserve. | | 4 | Coat a half sheet pan with vegetable oil(not listed) and roast peppers and corn for 10 minutes. Refrigerate. | | 5 | Combine potatoes, eggs, celery, onions, cilantro, corn and peppers. |
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