1can (15 ounces)(230grams)black beansor 1½ cups cooked black beans
1½pounds(680grams)sweet potatoespeeled and chopped into 1-Inch cubes
1cup(150grams)green bell pepperdiced
½cup(100grams)corn
½cup(80grams)red onionchopped
¼cup(30grams)pickled jalapeñoschopped
1avocadodiced
FOR THE CILANTRO LIME DRESSING
1cup(25grams)cilantrouse parsley if you don't like cilantro
¼cup(55grams)extra virgin olive oil
¼cup(60grams)lime juice
2tablespoons(30grams)maple syrup
1clovegarlic
1teaspoongrated ginger
1teaspoonsaltor more to taste
PREP THE BEANS
Canned black beans: drain and rinse under running water.Dry black beans:boil in a large pot of lightly salted water for 1 to 1½ hours or until tender.
ROAST SWEET POTATOES
Preheat oven or air fryer to 400°F or 200°C.Peel and chop the sweet potatoes into 1-Inch cubes. Toss them in 1 tbsp of olive oil, ½ tsp salt, and a few twists of black pepper.Oven: arrange on a baking sheet lined with parchment paper and roast in the oven for 25 minutes, or until tender and browned.
Air fryer: transfer into the air fryer basket. The cubes CAN overlap.Air fry at 400°F or 200°C for 15 to 18 minutes, shakingthe air fryer basket every 4 minutes to allow for even cooking.
MAKE THE DRESSING
Blend all dressing ingredients. Taste and adjust for salt, sweet, and lime. To make it without a blender, finely chop ingredients and whisk them in a bowl.
TOSS THE SALAD
To a large mixing bowl, add the black beans, finely chopped onion, sliced jalapeños, roasted sweet potatoes, corn kernels, diced green bell pepper, and diced avocado.Tip: only add the avocado if you are serving the salad within 2 hours of making it. If you are meal-prepping, then add the avocado shortly before serving.
Toss with the dressing then taste and adjust for salt before serving.
Optionally, you can add about 1 cup of boiled quinoa.