Black Bean Salad

Why Make This Recipe

Black Bean Salad is a nutritious and colorful dish that brings together a variety of flavors and textures. It’s easy to prepare and works great as a side dish or a light meal. Packed with protein from the black beans and vitamins from the vegetables, this salad is not only healthy but also filling. It’s perfect for summer picnics, potlucks, or a quick weeknight dinner. Plus, it’s highly customizable and can be adapted to suit your taste!

How to Make Black Bean Salad

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)

Directions

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

2. Roast the sweet potatoes: Preheat the oven or air fryer to 400°F / 200°C. Dice the sweet potatoes, toss them with olive oil, salt, pepper, and paprika or cumin. If using an oven, roast for 25–30 minutes. In an air fryer, roast for 15–18 minutes, shaking halfway through.

3. Make the dressing: In a blender or bowl, mix 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.

4. Assemble the salad: In a large bowl, combine the black beans, roasted sweet potatoes, green bell pepper, red onion, pickled jalapeños, corn, and avocado. Drizzle the dressing over the top, toss gently, and adjust the seasoning to taste.

How to Serve Black Bean Salad

Serve the Black Bean Salad chilled or at room temperature. It works wonderfully as a side dish to grilled meats or as a refreshing main dish on its own. You can also serve it with tortilla chips for a crunchy contrast!

How to Store Black Bean Salad

If you have leftovers, store them in an airtight container in the refrigerator. Enjoy the salad within 3 days for the best flavor and freshness. You may want to add a little more dressing before serving again, as the flavors can intensify over time.

Tips to Make Black Bean Salad

• If you want a spicier kick, add more pickled jalapeños or a dash of hot sauce.
• Feel free to swap the sweet potatoes for other roasted veggies like zucchini or bell peppers.
• If you’re not a fan of cilantro, parsley works well as a substitute without affecting the flavor too much.

Variation

You can easily make this salad your own by adding different ingredients. Consider adding chopped tomatoes, cucumber, or even diced mango for a hint of sweetness. You can also add cooked quinoa for extra texture and protein!

FAQs

1. Can I use canned black beans instead of dried?
Yes, canned black beans work well and save time. Just rinse and drain before adding them to the salad.

2. Is this salad gluten-free?
Yes, all the ingredients are gluten-free, making it a great option for those with gluten sensitivities.

3. Can I prepare this salad in advance?
Absolutely! You can make it a day ahead. Just keep the dressing separate until you’re ready to serve to avoid sogginess.

Black Bean Salad

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A nutritious and colorful salad packed with protein and vitamins, perfect for summer picnics or as a light meal.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Prep the beans: Drain the can of black beans, rinse, and let them dry. If using dried beans, rinse them, then boil in salted water or broth for 1–1.5 hours until tender. Drain and cool.
2. Roast the sweet potatoes: Preheat the oven or air fryer to 400°F / 200°C. Dice the sweet potatoes, toss them with olive oil, salt, pepper, and paprika or cumin. If using an oven, roast for 25–30 minutes. In an air fryer, roast for 15–18 minutes, shaking halfway through.
3. Make the dressing: In a blender or bowl, mix 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.
4. Assemble the salad: In a large bowl, combine the black beans, roasted sweet potatoes, green bell pepper, red onion, pickled jalapeños, corn, and avocado. Drizzle the dressing over the top, toss gently, and adjust the seasoning to taste.

Notes

Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge and consume within 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 12g
• Protein: 12g
• Cholesterol: 0mg

Keywords: black bean salad, healthy salad, vegetarian recipe