1. Prepare the Black Beans:

If you’re using dried black beans, rinse them thoroughly and boil them in salted water for 1 to 1.5 hours, or until tender. Add aromatics like bay leaves, cumin, or onions for extra flavor.

Once cooked, drain the beans and let them cool. If you’re using canned beans, simply drain and rinse them under cold water. Set aside.

2. Roast the Sweet Potatoes:

Preheat your oven or air fryer to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and black pepper.

• Oven Method: Spread the sweet potatoes on a baking sheet and roast for 25 minutes, or until fork-tender and lightly browned.
• Air Fryer Method: Place the sweet potatoes in the air fryer basket and cook for 15-18 minutes, shaking the basket every 4 minutes for even cooking.

3. Make the Cilantro Lime Dressing:

In a food processor or blender, combine the cilantro, lime juice, olive oil, maple syrup, garlic, ginger, and salt.

Blend until smooth. Alternatively, finely chop the cilantro and whisk all the dressing ingredients together in a bowl.

Taste and adjust seasoning as needed. You might want to add more lime juice for extra tanginess or more maple syrup for sweetness.

4. Assemble the Salad:

In a large mixing bowl, combine the cooked black beans, roasted sweet potatoes, diced bell pepper, corn kernels, red onion, and pickled jalapeños.

Add the diced avocado just before dressing to avoid browning.

5. Dress and Toss:

Drizzle the cilantro lime dressing over the salad. Gently toss everything together until all the ingredients are evenly coated.

Allow the salad to rest for 15-30 minutes to let the flavors meld. This step is optional, but it really enhances the flavor of the salad.

6. Serve:

Serve the Black Bean Salad chilled or at room temperature. Enjoy! It’s a delicious and satisfying meal on its own, or a fantastic side dish.