Black Bean Salad
+4 photos

Black Bean Salad

4 servings
This Black Bean Salad is our go-to for spring and summer as it's quick, fresh, and perfect for warm days. With roasted sweet potatoes, creamy avocado, and a zingy cilantro-lime dressing, it’s an easy, delicious option for lunches, meal prep, and potlucks.

Ingredients

  • black beans cooked black beans

    or ½ cup dried black beans)

    1 can
  • sweet potatoes

    peeled and chopped into 1-Inch or 2½ cm cubes

    1 ½ lb
  • green bell pepper

    diced

    1 c
  • canned corn kernels
    ½ c
  • red onion

    chopped

    ½ c
  • pickled jalapeños (add more or less
    ¼ c
  • avocado

    diced

    1
  • cilantro

    use parsley if you don't like cilantro

    1 c
  • extra virgin olive oil
    ¼ c
  • lime juice
    ¼ c
  • maple syrup
    2 tbsp
  • garlic
    1 clove
  • ginger
    1 tsp
  • salt (more or less
    1 tsp

Directions

  1. 1

    Prep the beans – Drain , 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.

    Step 1
  2. 2

    Roast the sweet potatoes – Preheat oven or air fryer to 400°F / 200°C.Dice , toss with olive oil, salt, pepper, and paprika or cumin.Oven: Roast 25–30 min; Air fryer: 15–18 min, shaking halfway.

    Step 2
  3. 3

    Make the dressing – Blend or whisk , , , , , , and until mostly smooth.

    Step 3
  4. 4

    Assemble the salad – In a large bowl, toss beans, sweet potatoes, , , , , and .Drizzle with dressing, toss gently, and adjust seasoning to taste.

    Step 4
Black Bean Salad
+4

Black Bean Salad

25 min4 servings466 cal

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