Vegan Black Bean Salad Recipe: A Fresh and Flavorful Bowl
Brighten your table with this vegan black bean salad recipe! A healthy summer meal with beans, sweet potatoes, and zesty dressing—ready in 45 minutes.
Ingredients
This vegan black bean salad recipe bursts with fresh, vibrant ingredients. Here’s what you’ll need (serves 4-6):
For the Salad:
- 2 cups (or 1 can) black beans, drained and rinsed – Protein-packed and hearty.
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes – Sweet and tender.
- 1 green bell pepper, diced – Crunchy and colorful (or use red, yellow, or orange).
- 1 cup canned corn kernels, drained – A touch of sweetness (or fresh/frozen).
- 1 small red onion, finely chopped – Sharp and zesty (or spring onions/shallots).
- 1 large avocado, diced – Creamy richness.
- 2 tbsp pickled jalapeños, chopped – Spicy kick (or fresh jalapeños soaked in vinegar).
For the Cilantro Lime Dressing:
- ½ cup fresh cilantro leaves – Bright and herby (or parsley/basil/mint).
- 3 tbsp fresh lime juice – Zesty and tangy (or lemon juice/vinegar).
- 2 tbsp extra virgin olive oil – Smooth and rich.
- 1 tbsp maple syrup – Subtle sweetness (or honey/agave/brown sugar).
- 1 clove garlic, chopped – Bold flavor (or ½ tsp garlic powder).
- 1 tsp grated fresh ginger – A zingy lift (or ½ tsp ground ginger).
- ½ tsp sea salt – Ties it all together.
These ingredients blend into a vegan black bean salad recipe that’s perfect for plant-based salads any time of year.
Instructions
Step 1: Prep the Beans
If using dried black beans, rinse 1 cup thoroughly and boil in salted water with optional bay leaves, cumin, or onions for 1–1.5 hours until tender. Drain and cool. For canned beans, just drain and rinse under cold water—ready in seconds!
Step 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 on a baking sheet and roast for 25 minutes until fork-tender and lightly browned. Air fryer method: Cook in the basket for 15–18 minutes, shaking every 4 minutes for even crispiness.
Step 3: Make the Dressing
In a blender or food processor, combine cilantro, lime juice, olive oil, maple syrup, garlic, ginger, and sea salt. Blend until smooth. No blender? Finely chop the cilantro and whisk everything in a bowl. Taste and tweak—more lime or salt if you like.
Step 4: Assemble the Salad
In a large mixing bowl, toss together the black beans, roasted sweet potatoes, diced bell pepper, corn, red onion, pickled jalapeños, and avocado. The colors alone will make your mouth water!
Step 5: Dress and Rest
Drizzle the cilantro lime dressing over the salad and gently toss to coat. Let it rest for 15–30 minutes to let the flavors meld—it’s worth the wait! Serve chilled or at room temperature.