Black Bean and Sweet Potato Salad

• Serves 4 PEOPLE
• Prep 15m
• Cook 25m
• Total 40m

Ingredients

• BLACK BEAN SALAD
• FOR THE SALAD
• 1 can (15 ounces) ( 230 grams ) black beans or 1½ cups / 230 grams cooked black beans, or ½ cup / 100 grams 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 or more to taste
• PREPARE THE BLACK BEANS
• Canned black beans: drain and rinse 1 can (15 ounces) black beans .

Steps

1. Dried black beans: boil ½ cup dried beans in a pot with lightly salted water for 1 to 1½ hours or until tender.
2. ROAST THE SWEET POTATOES
3. Preheat oven or air fryer to 400°F or 200°C.
4. Peel and chop 1½ pounds sweet potatoes into 1-Inch cubes or 2½ cm.
5. Toss them in 1 tablespoon olive oil, ½ teaspoon salt, and 2 twists black pepper.
6. Oven: arrange on a baking sheet and bake for 25 minutes , or until fork tender and slightly browned.
7. Air fryer: transfer into air fryer basket. The cubes can overlap.
8. 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.
9. MAKE THE DRESSING
10. Blend 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 .
11. To make it without a blender , finely chop ingredients and whisk them in a bowl.
12. TOSS THE SALAD
13. To a large mixing bowl, add the black beans , 1 cup green bell pepper (diced), ½ cup canned corn kernels , ½ cup red onion (chopped), ¼ cup pickled jalapeños , and 1 avocado (diced).
14. 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.
15. Toss with the dressing then taste and adjust for salt before serving.
16. Optionally, you can mix in about 1 cup of boiled quinoa.