Black Bean & Sweet Potato Salad

Ingredients

• 1 can (15-oz) black beans (drained and rinsed, or 1½ cups (230 g) cooked or ½ cup (100 g) dried)
• 1.5 lb sweet potatoes (peeled and chopped into 1-inch cubes)
• 1 cup green bell pepper (diced)
• 0.5 cup corn kernels (canned, drained)
• 0.5 cup red onion (chopped)
• 0.25 cup pickled jalapeños (add more or less to taste)
• 1 whole avocado (diced)
• 2 tbsp olive oil (for roasting sweet potatoes)
• to taste salt (for roasting)
• to taste black pepper (for roasting)
• to taste paprika or cumin (for roasting)
• 1 cup cilantro (use parsley if you don't like cilantro)
• 0.25 cup extra virgin olive oil
• 0.25 cup lime juice
• 2 tbsp maple syrup
• 1 cloves garlic
• 1 tsp ginger (grated)
• 1 tsp salt (more or less to taste)

Instructions

1. 1

   Prep the beans: Drain and rinse 1 can (15-oz) black beans and let dry. If using dried beans, rinse, then boil in salted water or broth for 1–1.5 hours until tender, drain, and cool.

2. 2

   Preheat oven or air fryer to 400°F (392°F). Dice 1½ pounds sweet potatoes and toss with olive oil, salt, pepper, and paprika or cumin.

3. 3

   Roast the sweet potatoes: In a conventional oven, roast for 25–30 minutes; in an air fryer, roast for 15–18 minutes, shaking halfway through.

4. 4

   Make the dressing: Blend or whisk together 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 until mostly smooth.

5. 5

   Assemble the salad: In a large bowl, combine the cooked beans, roasted sweet potatoes, 1 cup green bell pepper, ½ cup red onion, ¼ cup pickled jalapeños, ½ cup corn kernels, and 1 diced avocado.

6. 6

   Drizzle with dressing, toss gently, and adjust seasoning to taste. Serve immediately.

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