Roasted Lovely Potato & Black Bean Salad with New Pineapple Corn Salsa

My mom filled my Easter basket towards the brim with goodies until I used to be in senior high school. Suddenly while i was 16, she made a decision that I no longer qualified to receive Easter goodies from this therefore called bunny. At first I thought she was kidding! This was a tradition, wasn’t it?

I suppose We figured that for the rest of my life, Mom would be there to drop off an Easter basket filled with the best jelly beans and chocolate eggs that no one 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, when I discovered that adulthood Easters involve chapel in the morning followed by gorgeous brunches, all you can beverage mimosas & most definitely carrot cake, I’ve been pretty content.

Mom, if you’re reading this… I absolve you. And appreciate you oh so much.

Now you might be wondering why eat pigs feet I’m talking about Easter and publishing a special potato salad formula. It’s simple: That mayo-laden potato salad that people put out during Easter is definitely old college and tastes such as a true artery clogger. Particularly when you can’t discover anything but white. Let’s move away from the basic and stage it up with a brand new, beautiful dark bean special potato salad with the very best special pineapple corn salsa. This is what potato salads should always become, am I correct?

Fresh. Flavorful. Unique. Proteins & Fiber loaded. Vegetarian. Gluten Free of charge. Vegan.

Pretty much checks all of the boxes. Reward: You may make this salad per day in advance, but if you do just leave from the salsa until before you serve it. Enjoy! xo.

Prep period:

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 sweet 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 sweet potato cubes to a large bowl.

In a small bowl, whisk jointly olive oil, lime juice maple syrup, garlic and chili natural powder. Pour over sweet potatoes and toss consistently to spread. Pour on a baking sheet and disseminate consistently. Roast in oven for 25-35 a few minutes, flipping halfway through, until nice potatoes are nearly fork tender. Remove from range, cool for a couple minutes then immediately transfer to a large bowl or even a providing platter. Toss sweet potatoes with dark beans and best with salsa!

While the sweet potatoes are roasting, make the salsa: In a large dish, toss pineapple, corn, red onion, jalapeno, cilantro and sodium together. Serve warm or cold! Salad could be made per day in advance. Serves 4.

I recommend topping your salad with diced avocado for some additional healthy excess fat. So good!

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