2 lbs (900g) baby red potatoes
1⁄2 red onion
1⁄2 can (19 oz/540 ml) black beans
1 cup cooked corn
1 cup chopped fresh cilantro or parsley, optional
- Place potatoes in Multipurpose Pot. Add enough water to cover potatoes. Bring to a boil over high heat, then reduce heat. Cover and simmer for 15–18 minutes, until potatoes are fork-tender. Add onion, then drain.
- When cool enough to handle, cut potatoes in half. Place potatoes and onion in a large bowl. Add Epicure Caesar Dressing, beans, corn and cilantro, if desired. Toss to mix evenly.
- Serve warm or refrigerate until chilled. Salad will keep for up to 3 days in fridge.