Black Bean and Sweet Potato Salad

 

BLACK BEAN SALAD

PREP TIME: 15MINUTES MINUTES

COOK TIME: 25MINUTES MINUTES

TOTAL TIME: 40MINUTES MINUTES

 

SERVINGS: 4 PEOPLE

AUTHOR: NICO PALLOTTA

FOR THE SALAD

• 1 can (15 ounces) (230grams) 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) cilantrouse 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.

  Dried black beans: boil ½ cup dried beans in a pot with lightly salted water for 1 to 1½ hours or until tender.

ROAST THE SWEET POTATOES

• Preheat oven or air fryer to 400°F or 200°C.

  Peel and chop 1½ pounds sweet potatoes into 1-Inch cubes or 2½ cm. 

  Toss them in 1 tablespoon olive oil, ½ teaspoon salt, and 2 twists black pepper.

  Oven: arrange on a baking sheet and bake for 25 minutes, or until fork tender and slightly browned.
• Air fryer: transfer into air fryer basket. The cubes can overlap.

  Air fry at 400°F or 200°C for 15 to 18 minutes, shakingthe air fryer basket every 4 minutes to allow for even cooking.

MAKE THE DRESSING

• 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.

  To make it without a blender, finely chop ingredients and whisk them in a bowl.

TOSS THE SALAD

• 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).

  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.
• Toss with the dressing then taste and adjust for salt before serving.
• Optionally, you can mix in about 1 cup of boiled quinoa.