Ingredients

1 can (15-oz) black beans (or 1½ cups (230 g) cooked black beans, or ½ cup (100 g) dried black beans)

1½ pounds sweet potatoes (peeled and chopped into 1-inch or 2½ cm cubes)

1 cup green bell pepper (diced)

½ cup canned corn kernels

½ cup red onion (chopped)

¼ cup pickled jalapeños (add more or less to taste)

1 avocado (diced)

1 cup cilantro (use parsley if you don’t like cilantro)

¼ cup extra virgin olive oil

¼ cup lime juice

2 tablespoons maple syrup

1 clove garlic

1 teaspoon grated ginger

1 teaspoon salt (more or less to taste)

Salt, pepper, and paprika or cumin (for sweet potatoes)

Instructions

Step 1: Prep the beans. Drain and rinse the canned black beans, then let them dry. If using dried beans, rinse and boil in salted water or broth for 1 to 1.5 hours until tender. Drain and cool.

Step 2: Roast the sweet potatoes. Preheat your oven or air fryer to 400°F (200°C). Toss the peeled and chopped sweet potatoes with a little olive oil, salt, pepper, and paprika or cumin. Roast in the oven for 25–30 minutes or in the air fryer for 15–18 minutes, shaking or stirring halfway through.

Step 3: Make the dressing. Blend or whisk together cilantro, olive oil, lime juice, maple syrup, garlic, grated ginger, and salt until mostly smooth and well combined.

Step 4: Assemble the salad. In a large bowl, combine the beans, roasted sweet potatoes, green bell pepper, red onion, pickled jalapeños, corn kernels, and diced avocado. Drizzle the salad with the dressing and toss gently to combine. Adjust seasoning with additional salt or lime juice if needed.

Tips & Variations

For a milder flavor, substitute parsley for cilantro in the dressing.

Add a dash of smoked paprika to the dressing for extra smoky depth.

Use fresh corn if in season instead of canned for a sweeter taste.

To make this a complete meal, add cooked quinoa or brown rice.

If you like it spicier, increase the amount of pickled jalapeños or add a pinch of cayenne pepper.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the avocado diced fresh by stirring it into the salad just before serving or toss it with a little lime juice beforehand to prevent browning. Reheat the sweet potatoes separately if you prefer them warm; the rest of the salad is best served cold or at room temperature.

FAQs

Can I use dried black beans instead of canned?

Yes, you can use dried black beans. Rinse them well and boil in salted water or broth for about 1 to 1.5 hours until tender before adding to the salad.