Black Bean Corn Salad (with Marinated Beans)
Servings: 4 people
- 1½ pounds (680 g) sweet potatoes peeled and diced
- 1 can black beans 15 oz / 400 g can — or 1½ cups / 240 g cooked black beans
- 1 cup (150 g) corn fresh, canned, or frozen
- 1 cup (150 g) green bell pepper diced
- ½ red onion chopped
- ¼ cup (40 g) pickled jalapeños more or less to taste
- 4 ounces (110 g) feta cheese crumbled — sub queso fresco, fresh Cotija cheese, or diced avocado
For the Dressing
- 1 cup (20 g) fresh cilantro sub fresh parsley
- 4 tablespoons extra virgin olive oil
- 4 tablespoons lime juice
- 1½ tablespoons honey
- 1 tablespoon Dijon mustard
- ½ teaspoon salt more or less to taste
- Roast Sweet Potatoes: Heat oven to 425°F (220°C). Peel, dice, and toss 1½ pounds sweet potatoes with a drizzle of olive oil, salt, and pepper. Roast 25–30 minutes, flipping once, until caramelized and tender. For a quicker option, roast them in the air fryer at 400°F for 15–18 minutes, shaking halfway.
- Make Dressing: In a large mixing bowl, add 1 cup fresh cilantro (finely chopped), 4 tablespoons extra virgin olive oil, 4 tablespoons lime juice, 1½ tablespoons honey, 1 tablespoon Dijon mustard, and ½ teaspoon salt Whisk well to combine.
- Marinate Beans: Drain and rinse 1 can black beans, then toss in dressing. Let sit while potatoes roast.Optional: warm beans in microwave 15–30 seconds before tossing for max flavor.
- Add Veggies: To the same bowl, add 1 cup corn, 1 cup green bell pepper (diced), ½ red onion (choped), ¼ cup pickled jalapeños, 4 ounces feta cheese (crumbled), and the roasted sweet potatoes.
- Toss & Serve: Toss gently, adjust seasoning, and serve right away or chill 30–60 minutes. Great for meal prep—just stir before serving and brighten with extra lime.
Substitutions
- Black beans → use chickpeas or kidney beans for a twist on a healthy summer salad recipe.
- Sweet potatoes → swap with butternut squash or carrots for similar roasted sweetness.
- Green bell pepper → try red, yellow, or orange peppers for color, or poblano for smoky flavor.
- Corn → fresh is best, but canned or frozen works. Char it for a Mexican corn and black bean salad vibe.
- Red onion → sub shallots or green onions for a milder bite.
- Pickled jalapeños → replace with fresh jalapeños or serranos, or skip for less heat.
- Feta cheese → swap with queso fresco, cotija, or avocado for a dairy-free option.
- Fresh cilantro → use parsley or basil for a softer flavor.
- Olive oil → substitute avocado oil or grapeseed oil.
- Lime juice → lemon juice or rice vinegar for brightness.
- Honey → replace with maple syrup or agave nectar.
- Dijon mustard → yellow mustard for mildness, stone-ground for texture.
- Roast at high heat: Sweet potatoes caramelize best at 425°F (220°C). This creates that slightly charred flavor that makes any roasted sweet potato salad shine.
- Don’t skip marinating the beans: Even 10 minutes in the cilantro lime dressing helps remove the canned taste and builds big flavor.
- Warm the beans first: A quick 15–30 seconds in the microwave opens up their texture so they soak up more dressing.
- Char the corn: Sear it in a skillet or grill it for smoky notes—just like you’d find in a southwest black bean salad.
- Add avocado last if using: Fold it in just before serving to keep it creamy, not mushy.
