Tex-Mex Potato and Corn Salad
Ingredients
- 2 lb small red potatoes, halved
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 3 ears corn
- ¼ cup olive oil
- 1 (1-oz) envelope gluten-free taco seasoning mix
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 (5-oz) pkg crumbled feta cheese
- 4 green onions, sliced
Instructions
- Preheat oven to 425°F. Toss together potatoes, peppers, corn, oil, and seasoning mix on a large rimmed baking sheet. Spread in a single layer.
- Bake 20 minutes. Remove corn, and cool. Bake potato mixture 15 minutes longer or until browned and crisp.
- Cut kernels from cobs; discard cobs. Place corn in a large bowl. Add beans, potato mixture, and feta; toss. Sprinkle with onions.
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