Roasted Sweet Potato & Black Bean Salad With Fresh Pineapple Corn Salsa1

My mom filled my Easter container towards the brim with treats until I was in senior high school. All of a sudden after i was 16, she made the decision that I no more qualified to get Easter goodies from this so called bunny. At first I believed she was kidding! This is a custom, wasn’t it?
I suppose I actually figured that for the others of my entire life, Mom would be there to drop off an Easter container filled with the best jelly beans and chocolate eggs that nobody ever eats (unless they’re Reese’s eggs needless to say).
It was a genuine low blow from Mom and admittedly, I’m still dealing with basket-less holidays. Nevertheless, as soon as I discovered that adulthood Easters involve chapel each day followed by gorgeous brunches, whatever you can drink mimosas and most certainly carrot cake, I’ve been pretty content.
Mom, if you’re reading this… I absolve you. And love you oh a lot.
Now you may be wondering why I’m discussing Easter and posting a sweet potato salad formula. It’s simple: That mayo-laden potato salad that folks put out during Easter is old school and tastes such as a real artery clogger. Especially when you can’t discover anything but white. Let’s move away from the essential and step it up with a brand new, beautiful black bean sweet potato salad with the best sugary pineapple corn salsa. This is exactly what potato salads should always end up being, am I right?
New. Flavorful. Unique. Protein & Fiber packed. Vegetarian. Gluten Free. Vegan.
Just about checks all the boxes. Reward: You can make this salad per day ahead of time, but if you do just leave from the salsa until right before you serve it. Enjoy! xo.
Prep time:
15 mins
Cook time:
30 mins
Total time:
45 mins
1 1/2 pounds lovely potatoes (about 4 medium), cut into 1 inch chunks
1 tablespoon olive oil
2 garlic clove cloves, minced
1/2 teaspoon chili powder
Freshly ground salt and pepper, to taste
1 (15 oz) may black coffee beans, rinsed, drained and patted dry
For the salsa:
3/4 cup sugary corn, preferably organic (canned is fine)
1/2 little red onion, diced
1/2 jalapeno, seeded and diced
1/4 cup finely chopped fresh cilantro
salt, to taste
Preheat oven to 400 degrees F. Add sugary potato cubes to a big bowl.
In a small bowl, whisk jointly olive oil, lime juice maple syrup, garlic and chili powder. Pour over sweet potatoes and toss evenly to spread. Pour on a cooking sheet and spread out evenly. Roast in oven for 25-35 moments, flipping halfway through, until lovely potatoes are almost fork sensitive. Remove from oven, cool for a few minutes then immediately transfer to a big bowl or even a serving platter. Toss lovely potatoes with dark beans and top with salsa!
As the sweet potatoes are roasting, make the salsa: In a large bowl, toss pineapple, corn, red onion, jalapeno, cilantro and sodium collectively. Serve warm or frosty! Salad can be made a day ahead of time. Serves 4.
I recommend topping your salad with diced avocado for a few additional healthy fats. So good!