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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.