A refreshing, veggie-loaded salad that’s ready in a snap and covered with a light and tangy vinaigrette.

Prep
10 mins
Cook
15 mins
Serves
4
Ingredients
16

Equipment

  • Large pot
  • Bowl

Ingredients

Salad:

  • 8 cups water
  • 2 cups orange juice
  • 10 mins lemon, juice and peel
  • 1.5 lbs Little Potatoes
  • 1 ripe avocado, chopped
  • 12 cherry tomatoes, halved
  • 12 slices cucumber, quartered
  • 1 cup corn kernels
  • 1 (19 oz) can black beans, drained and rinsed
  • 1/4 cup cilantro, chopped

Dressing:

  • 1/3 cup olive oil
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp orange juice
  • 1 lime, juiced
  • 1 Tbsp honey
  • 1/2 tsp chili powder

Instructions

  • Step 1

    In a large pot combine water, orange juice, lemon juice, and lemon peel. Add potatoes and bring to a boil. Once boiling, cook for 10 minutes or until potatoes are tender.

  • Step 2

    Once potatoes are cooked, cut in half and combine in a bowl with avocado, tomato, cucumber, corn, black beans, and cilantro.

  • Step 3

    Place all ingredients for dressing in a bowl and whisk until well combined.

  • Step 4

    Add dressing to salad and toss.