Fill a large saucepan with water and bring to a boil. While the water comes to a boil, prepare an ice bath by filling a large bowl with equal parts ice and cold water. Once boiling, season the water generously with salt. Add the asparagus and cook for 3 minutes, then use tongs to transfer to the ice bath. Let them cool for a minute, then remove the asparagus from the ice bath and drain. Next, add the snap peas to the boiling water and cook for about 1 ½ minutes. Transfer to the ice bath for a minute, then drain. Pat the vegetables dry with a clean kitchen towel. Chop the asparagus on the bias into bite-sized pieces and slice the snap peas on the bias, ¼- to ½-inch thick.

Halve the radishes and thinly slice them into half-moons. Rinse and chop the cilantro. Clean your lettuce and, if the leaves are large, tear them into smaller chunks.

You can plate this salad in individual servings or on one big platter. Whichever you choose, put a layer of lettuce leaves on the bottom. Top the lettuce with the new potatoes, asparagus, sugar snap peas, radishes and black beans. Sprinkle with chopped cilantro and the roasted pepitas. When ready to serve, drizzle generously with Just Chipotle Ranch.