This is out of the a cookbook called "The whole foods market" My granddaughter gave it to me for Christmas. It says to serve at room temperature for best flavor. Preparation time does not include chill time. This figures out to be 3.5 WW points.

Ingredients

8 serv.

THE CHIPOTLE DRESSING
chipotle chile in adobo1
canned in
adobo sauce1⁄8 cup
small garlic cloves↗3
minced (1 1/2 tsps)
extra virgin olive oil↗1⁄4 cup
plus
extra virgin olive oil↗1 tablespoon
white wine vinegar↗1⁄4 cup
fresh ground pepper↗1⁄4 teaspoon
salt↗
THE SALAD
small red potatoes, unpeeled and quartered↗2 lbs
medium red pepper↗1⁄2
diced
medium green pepper↗1⁄2
diced
small red onion↗1⁄2
diced
corn kernels, frozen↗1 1⁄2 cups
cup fresh cilantro, minced↗1⁄4

Step-by-step instructions

1
To prepare the chipotle dressing.
2
Combine the chipotle pepper and adobo sauce, garlic, olive oil, vinegar, pepper, and salt in a blender until pureed, or combine all the ingredients in a mixing bowl with a wire whisk.
3
To prepare the salad.
4
Steam or boil the potatoes for about 20 minutes, or until cooked through but still firm.
5
Chill the potatoes completely.
6
Transfer the potatoes to a large mixing bowl, and add the diced peppers, onion, corn and cilantro.
7
Toss the salad with the dressing, and serve.

Source: food.com

Original recipe ↗

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