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15 black bean recipes

Black bean recipes: black bean salad

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 people
Author: Nico Pallotta

FOR THE SALAD

  • 1 can (15 ounces) (230 grams) black beans or 1½ cups cooked black beans
  • 1½ pounds (680 grams) sweet potatoes peeled and chopped into 1-Inch cubes
  • 1 cup (150 grams) green bell pepper diced
  • ½ cup (100 grams) corn
  • ½ cup (80 grams) red onion chopped
  • ¼ cup (30 grams) pickled jalapeños chopped
  • 1 avocado diced

FOR THE CILANTRO LIME DRESSING

  • 1 cup (25 grams) cilantro use parsley if you don't like cilantro
  • ¼ cup (55 grams) extra virgin olive oil
  • ¼ cup (60 grams) lime juice
  • 2 tablespoons (30 grams) maple syrup
  • 1 clove garlic
  • 1 teaspoon grated ginger
  • 1 teaspoon salt or 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.
    drained black beans after cooking

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.
    oven roasted sweet potatoes
  • 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, shaking the air fryer basket every 4 minutes to allow for even cooking.
    air fried sweet potato cubes

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.
    Cilantro lime dressing in a glass bowl with sweet potatoes and lime on the side

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.
    black beans, avocado, and sweet potatoes in a white bowl
  • Toss with the dressing then taste and adjust for salt before serving.
    black bean salad with hand holding a spoon and lime in the background
  • Optionally, you can add about 1 cup of boiled quinoa.
    black bean salad with quinoa and a white plate
Nutrition information is an estimate for 1 serving of black bean salad out of 6 servings.
STORAGE
Make ahead: this is a great recipe to make ahead of time, store in the fridge, and serve as you need during the week.
It lasts about 4 days in an airtight container, and you can eat it cold straight out of the fridge.
I'd advise you to keep the avocado out until you are ready to serve it and add some extra dressing the next day, as the salad can dry up in the fridge.
Refrigerator: store black bean salad in an airtight container in the fridge for up to 4 days.
Freezer: we do not recommend freezing.
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