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–+ servings
Black bean salad on a serving platter.

Black Bean Salad

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Nico Pallotta

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.
    Cooking black beans in water then draining them and letting them cool down.
  • 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.
    Roasted sweet potatoes on a baking tray.
  • 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.
    Cilantro lime dressing in a bowl.
  • 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.
    Black bean salad with roasted sweet potatoes and cilantro lime dressing.
SUBSTITUTIONS
  • Black beans (or chickpeas, pinto, black-eyed, kidney beans)
  • Sweet potatoes, diced (or tomatoes)
  • Bell peppers, diced (any color)
  • Corn, drained (canned, frozen, or fresh)
  • Red onion, chopped (or spring onions, shallots)
  • Avocado, diced
  • Pickled jalapeños (or fresh, soaked)
 
Dressing:
  • Fresh cilantro (or parsley, basil, mint, or other dressing)
  • Extra virgin olive oil (or avocado oil)
  • Lime juice (or lemon juice, vinegar)
  • Maple syrup (or honey, agave, date syrup, brown sugar)
  • Garlic, chopped (or garlic powder)
  • Ginger, grated (or ground ginger)
 
VARIATIONS
  • Spiced Corn: Sauté corn in olive oil for 3 minutes with salt, cumin, and smoked paprika; cool and add to salad.
  • Lime Avocado: Toss avocado with lime zest, salt, and a few drops of lime juice to boost flavor and freshness.
  • High-Protein Salad: Double black beans, add chickpeas or tofu; vegetarians can add eggs or cottage cheese; omnivores can add grilled chicken.
  • Black Bean & Quinoa Salad: Stir in cooked quinoa (½ cup dry quinoa + 1 cup water) or swap in brown rice, farro, buckwheat, amaranth, or millet.
 
TIPS
  • Dry beans well: Spread out after rinsing to avoid a watery salad.
  • Cool ingredients: Let sweet potatoes and beans cool before mixing to keep everything crisp.
  • Dress last: Add dressing just before serving, especially for meal prep.
  • Customize: Mix in extras like tomatoes, cucumber, quinoa, or pickled onions.
  • Add avocado last: Toss in avocado right before serving to keep it fresh.
  • Final taste check: Adjust with salt, lime, or herbs before serving.
 
STORAGE
  • Make ahead: Great for meal prep! Leave out the avocado and add a little extra dressing before serving, as the salad can dry out.
  • Refrigerator: Store in an airtight container for up to 4 days. Let it sit at room temp for 15 minutes before serving.
  • Freezer: Not recommended.
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