Black Bean Salad

• 분량: 4 servings
• 활동 시간: 15 minutes
• 총 시간: 35 minutes

재료

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)

방향

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

Roast the sweet potatoes – Preheat oven or air fryer to 400°F / 200°C.Dice 1½ pounds sweet potatoes, toss with olive oil, salt, pepper, and paprika or cumin.Oven: Roast 25–30 min; Air fryer: 15–18 min, shaking halfway.

Make the dressing – Blend or whisk 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.

Assemble the salad – In a large bowl, toss beans, sweet potatoes, 1 cup green bell pepper, ½ cup red onion, ¼ cup pickled jalapeños, ½ cup canned corn kernels, and 1 avocado.Drizzle with dressing, toss gently, and adjust seasoning to taste.

노트

Rachel: I added arugula and spinach as filler. Also made my own pickled jalapeños (10 minutes, recipe in app). Yummy!

영양 정보

• 1회 제공량: 1 of 4
• 칼로리: 466 kcal
• 지방 전체: 22 g
• 포화 지방: 3 g
• 불포화 지방: 18 g
• 나트륨: 791 mg
• 탄수화물 전체: 64 g
• 식이섬유: 14 g
• 총 당류: 17 g
• 단백질: 9 g