Black Bean Salad with Cilantro Lime Dressing

Steps

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1. 1
   Peel the sweet potatoes, rinse quickly, pat dry, and chop into 1-inch or 2.5 cm cubes.
   ▶ ≈0:00
2. 2
   Place sweet potato cubes on a tray, drizzle with olive oil, season with salt and black pepper, toss well, and arrange in a single layer. Cook in an air fryer for 15–20 minutes until fork-tender. (If using a conventional oven preheated to 400°F/200°C, bake for up to 30 minutes.)
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3. 3
   While potatoes cook, place pickled jalapeños and crushed garlic in a bowl, add salt and vinegar, and let sit for about 20 minutes to develop flavor. (This step is optional.)
   ▶ ≈0:32
4. 4
   Rinse cilantro, shake off water, and discard thick stems. Add to a food processor with olive oil, lime juice, maple syrup, garlic, grated ginger, and salt. Blend for a few seconds until smooth, scraping down the sides if needed.
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5. 5
   Remove sweet potatoes from heat when fork-tender and beautifully charred. Set aside to cool for about 10 minutes.
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6. 6
   Drain and rinse canned black beans (or if using dried beans, boil for 1.5–2 hours until tender, then drain and rinse). Add to a large bowl.
   ▶ ≈1:26
7. 7
   Add diced green bell pepper, corn kernels, chopped red onion, and diced avocado to the bowl. (If making for meal prep, wait to add avocado until just before serving.)
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8. 8
   Once sweet potatoes are cool enough to touch but still slightly warm, add them to the salad.
   ▶ ≈1:57
9. 9
   Pour the cilantro lime dressing over the salad and toss gently but thoroughly until vegetables and dressing are well combined.
   ▶ ≈2:09
10. 10
    Transfer to a serving platter and top with pickled jalapeños. Serve as a side or main dish, optionally adding cooked quinoa, tofu, or other protein for a more complete meal.
    ▶ ≈2:15