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Canned black beans: drain and rinse 1 can (15 ounces) black beans.Dried black beans: boil ½ cup dried beans in a pot with lightly salted water for 1 to 1½ hours or until tender.
Preheat oven or air fryer to 400°F or 200°C.Peel and chop 1½ pounds sweet potatoes into 1-Inch cubes or 2½ cm. Toss them in 1 tablespoon olive oil, ½ teaspoon salt, and 2 twists black pepper.Oven: arrange on a baking sheet and bake for 25 minutes, or until fork tender and slightly browned.
Air fryer: transfer into air fryer basket. The cubes can overlap.Air fry at 400°F or 200°C for 15 to 18 minutes, shaking the air fryer basket every 4 minutes to allow for even cooking.
Blend 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.To make it without a blender, finely chop ingredients and whisk them in a bowl.
To a large mixing bowl, add the black beans, 1 cup green bell pepper (diced), ½ cup canned corn kernels, ½ cup red onion (chopped), ¼ cup pickled jalapeños, and 1 avocado (diced).Tip: only add the avocado if you are serving the salad within 2 hours of making it. If you are meal-prepping, then add the avocado shortly before serving.
Toss with the dressing then taste and adjust for salt before serving.
Optionally, you can mix in about 1 cup of boiled quinoa.