Filled with your favorite southwest flavors and naturally gluten free! ♥
3 lb. new potatoes, cut into bite size pieces
1 red onion, cut into 1/2 inch wheels
1 6-8 oz. jar of roasted red peppers, drained
4 slices of bacon, fried and crumbled
1 ear of corn, steamed, cooled and de-kerneled
3 T. fresh chopped cilantro
3 T. olive oil
3 T. cider vinegar
2 T. honey
1 t. ancho chili powder
1/2 t. chili powder
1/2 t. garlic powder
1/2 t. salt
1/4 t. smoked paprika
1/8 t. cayenne pepper
1 avocado, diced
1 T. lemon juice
salt to taste
Cook the new potatoes in a large pot of salted water until tender. Drain. Cook the onion wheels in a skillet with oil until translucent and browned on each side. Let cool. Coarsely chop the cooked onion and roasted red pepper. Toss into a large serving bowl with potatoes, bacon, corn and cilantro. In a small bowl, combine the olive oil, vinegar, honey and dried spices, then add to the potato mixture. Let sit for 30 minutes. Toss together avocado, lemon juice and salt. Add atop the salad. Serve at room temperature.
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