A refreshing, veggie-loaded salad that’s ready in a snap and covered with a light and tangy vinaigrette.
Equipment
- Large pot
- Bowl
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
Personalize This Recipe.
These AI tools can help you adapt this recipe to your needs, whether that's picky eaters, dietary restrictions, or needing to use whatever's in the fridge. Pick a tool, hit send, and chat to get a version that works for your family. Using Gemini? Your prompt is automatically copied so you can paste it once the window opens.
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.
