Description
This vibrant and nutritious Black Bean Salad combines roasted sweet potatoes, black beans, fresh vegetables, and a tangy cilantro-lime dressing for a flavorful and wholesome dish that’s perfect as a side or a light main course.
Ingredients
Scale
Beans and Vegetables
- 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 (adjust to taste)
- 1 avocado (diced)
Dressing
- 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)
Seasonings
- salt and pepper (to taste, for roasting sweet potatoes)
- paprika or cumin (to taste, for roasting sweet potatoes)
Instructions
- Prep the Beans: Drain and rinse 1 can of black beans, then let them dry. If using dried black beans, rinse them thoroughly and boil in salted water or broth for 1 to 1.5 hours until tender. Drain and cool before adding to the salad.
- Roast the Sweet Potatoes: Preheat your oven or air fryer to 400°F (200°C). Dice the peeled sweet potatoes into 1-inch cubes and toss them with olive oil, salt, pepper, and your choice of paprika or cumin. Roast in the oven for 25–30 minutes or air fry for 15–18 minutes, shaking the basket or stirring halfway through to ensure even cooking.
- Make the Dressing: In a blender or with a whisk, combine cilantro, extra virgin olive oil, lime juice, maple syrup, garlic, grated ginger, and salt. Blend or whisk until the dressing is mostly smooth and well combined.
- Assemble the Salad: In a large bowl, combine the prepared black beans, roasted sweet potatoes, diced green bell pepper, chopped red onion, pickled jalapeños, canned corn kernels, and diced avocado. Drizzle the cilantro-lime dressing over the salad and toss gently to evenly coat all ingredients. Taste and adjust seasoning if needed.
Notes
- For a milder salad, reduce the amount of pickled jalapeños.
- Use parsley as an alternative to cilantro if desired.
- Leftover salad can be refrigerated for up to 2 days; add avocado just before serving to prevent browning.
- Roasting the sweet potatoes with paprika adds a smoky flavor; alternatively, cumin offers a warm, earthy note.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (oven) or 18 minutes (air fryer)
- Category: Salad
- Method: Roasting
- Cuisine: Mexican-inspired
Keywords: Black bean salad, roasted sweet potatoes, cilantro lime dressing, healthy salad, vegetarian salad
