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Expect an irresistible combination of textures. Crispy bell pepper, creamy sweet potatoes, velvety avocado, tender black beans, corn, and a juicy dressing.

Black bean salad with corn is inspired by southwestern cooking. It is a playful combination of sweet, tangy, zesty, citrusy, fresh, and herby flavors.

You can serve it as a side or main dish with added quinoa or romaine lettuce. It is excellent for summer cookouts, picnics, barbecues, potlucks, and meal prep.

⭐️ Ingredients
FOR THE SALAD
1 can (15 ounces) (230 grams) black beans or 1½ cups / 230 grams cooked black beans, or ½ cup / 100 grams dried black beans
1½ pounds (680 grams) of sweet potatoes peeled and chopped into 1-Inch or 2½ cm cubes
1 cup (150 grams) green bell pepper diced
½ cup (100 grams) canned corn kernels
½ cup (80 grams) red onion chopped
¼ cup (30 grams) pickled jalapeños add more or less to taste
1 avocado diced

FOR THE CILANTRO LIME DRESSING
1 cup (25 grams) cilantro use parsley if you don't like cilantro
¼ cup (55 grams) extra virgin olive oil
¼ cup (60 grams) lime juice
2 tablespoons (30 grams) maple syrup
1 clove garlic
1 teaspoon grated ginger
1 teaspoon salt or more to taste

❤️ Nico & Louise
Theplantbasedschool.com
#blackbean #salad

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