Name: Black Bean Salad
Ingredients: 2 cups (or 1 can) black beans, drained and rinsed; 2 medium sweet potatoes, peeled and diced into 1-inch cubes; 1 green bell pepper, diced (or substitute red, yellow, or orange bell peppers); 1 cup canned corn kernels, drained (or use fresh or defrosted frozen corn); 1 small red onion, finely chopped (or substitute spring onions or shallots); 1 large avocado, diced; 2 tablespoons pickled jalapeños, chopped (or substitute fresh jalapeños soaked in water, vinegar, and a pinch of salt for 30 minutes); ½ cup fresh cilantro leaves (substitute parsley, basil, or mint); 3 tablespoons fresh lime juice (or substitute lemon juice or apple cider vinegar); 2 tablespoons extra virgin olive oil; 1 tablespoon maple syrup (or substitute honey, agave syrup, or brown sugar); 1 clove garlic, chopped (or substitute ½ teaspoon garlic powder); 1 teaspoon grated fresh ginger (or substitute ½ teaspoon ground ginger); ½ teaspoon sea salt

Description

This recipe, “Black Bean Salad,” is a hearty, flavorful, and colorful salad that combines the protein-packed goodness of black beans with sweet roasted sweet potatoes, crisp bell peppers, sweet corn, and a zesty cilantro-lime dressing

Ingredients

Scale

For the Salad:

2 cups (or 1 can) black beans, drained and rinsed
2 medium sweet potatoes, peeled and diced into 1-inch cubes
1 green bell pepper, diced (or substitute red, yellow, or orange bell peppers)
1 cup canned corn kernels, drained (or use fresh or defrosted frozen corn)
1 small red onion, finely chopped (or substitute spring onions or shallots)
1 large avocado, diced
2 tablespoons pickled jalapeños, chopped (or substitute fresh jalapeños soaked in water, vinegar, and a pinch of salt for 30 minutes)

For the Cilantro Lime Dressing:

½ cup fresh cilantro leaves (substitute parsley, basil, or mint)
3 tablespoons fresh lime juice (or substitute lemon juice or apple cider vinegar)
2 tablespoons extra virgin olive oil
1 tablespoon maple syrup (or substitute honey, agave syrup, or brown sugar)
1 clove garlic, chopped (or substitute ½ teaspoon garlic powder)
1 teaspoon grated fresh ginger (or substitute ½ teaspoon ground ginger)
½ teaspoon sea salt

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Instructions

Cook Black Beans (If Using Dried): If you’re using dried black beans, rinse them thoroughly and boil in salted water for 1 to 1.5 hours until tender. Add aromatics like bay leaves, cumin, or onions for extra flavor. Once cooked, drain and let them cool. If using canned beans, simply drain and rinse them under cold water.
Roast Sweet Potatoes: Preheat your oven or air fryer to 400°F (200°C). Toss the diced sweet potatoes in olive oil, salt, and black pepper.
- Oven Method: Spread the sweet potatoes on a baking sheet and roast for 25 minutes or until fork-tender and lightly browned.
- Air Fryer Method: Place the sweet potatoes in the air fryer basket and cook for 15-18 minutes, shaking the basket every 4 minutes for even cooking.
Make Dressing: In a food processor or blender, combine cilantro, lime juice, olive oil, maple syrup, garlic, ginger, and salt. Blend until smooth. Alternatively, finely chop the cilantro and whisk all the ingredients together in a bowl. Taste and adjust seasoning if needed.
Combine Salad Ingredients: In a large mixing bowl, combine the black beans, roasted sweet potatoes, diced bell pepper, corn kernels, red onion, pickled jalapeños, and avocado.
Dress and Toss: Drizzle the cilantro-lime dressing over the salad and gently toss everything together.
Rest and Serve: Allow the salad to rest for 15-30 minutes to let the flavors meld. Serve chilled or at room temperature.