Black Bean Salad
Servings: 4 people
FOR THE SALAD
- 1 can (15-oz) (230 grams) black beans or 1½ cups (230 g) cooked black beans, or ½ cup (100 g) dried black beans
- 1½ pounds (680 grams) sweet potatoes peeled and chopped into 1-Inch or 2½ cm cubes
- 1 cup (150 grams) green bell pepper diced
- ½ cup (100 grams) canned corn kernels
- ½ cup (80 grams) red onion chopped
- ¼ cup (30 grams) pickled jalapeños add more or less to taste
- 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 more or less to taste
- Prep the beans – Drain 1 can (15-oz) black beans, rinse, and let dry.If using dried: Rinse, then boil in salted water or broth for 1–1.5 hours until tender. Drain and cool.
- Roast the sweet potatoes – Preheat oven or air fryer to 400°F / 200°C.Dice 1½ pounds sweet potatoes, toss with olive oil, salt, pepper, and paprika or cumin.Oven: Roast 25–30 min; Air fryer: 15–18 min, shaking halfway.
- Make the dressing – Blend or whisk 1 cup cilantro, ¼ cup extra virgin olive oil, ¼ cup lime juice, 2 tablespoons maple syrup, 1 clove garlic, 1 teaspoon grated ginger, and 1 teaspoon salt until mostly smooth.
- Assemble the salad – In a large bowl, toss beans, sweet potatoes, 1 cup green bell pepper, ½ cup red onion, ¼ cup pickled jalapeños, ½ cup canned corn kernels, and 1 avocado.Drizzle with dressing, toss gently, and adjust seasoning to taste.
