Southwest Potato Salad

1Boil the Potatoes Place the baby potatoes (1 lb) in a pot of cold, salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool.

2Prepare the Salad Cut the cooled baby potatoes (1 lb) into halves or quarters. Dice the avocado. In a large bowl, combine the potatoes, avocado, black beans, (1 can) kidney beans, (1 can) corn, and grated carrots (2).

3Make the Dressing In a small bowl, whisk together the olive oil (¼ cup), lime juice (3 tbsp), cilantro (¼ cup), cumin (½ tsp), paprika (½ tsp), chili powder (¼ tsp), salt, and pepper until well combined.

4Combine and Toss Pour the dressing over the salad and gently toss until everything is evenly coated.

5Chill the salad for at least 30 minutes to allow the flavors to meld together.

6Serve and enjoy! It's the perfect side dish for any occasion.