Roasted Nice Potato & Black Bean Salad with Clean Pineapple Corn Salsa
My mom filled my Easter basket towards the brim with treats until I was in high school. All of a sudden while i was 16, she decided that I no longer qualified to get Easter goodies out of 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 others of my entire life, Mom would be there to drop off an Easter container filled with the best jelly coffee beans and chocolates eggs that no-one ever eats (unless they’re Reese’s eggs needless to say).
It was a real low blow from Mother and admittedly, I’m even now recovering from basket-less holidays. Nevertheless, as soon as I came across that adulthood Easters involve chapel each day followed by gorgeous brunches, whatever you can drink mimosas and most certainly carrot cake, I am pretty content.
Mom, if you’re reading this… I absolve you. And like you oh a lot.
Now you may be wondering why I’m discussing Easter and posting a special potato salad recipe. It’s simple: That mayo-laden potato salad that people put out during Easter is definitely old college and tastes like a true artery clogger. Particularly when you can’t see anything but white. Let’s get away from the basic and step it up with a fresh, beautiful dark bean sweet potato salad with the very best sugary pineapple corn salsa. This is exactly what potato salads should become, am I correct?
Fresh. Flavorful. Unique. Protein & Fiber packed. Vegetarian. Gluten Free. Vegan.
Virtually checks all the boxes. Reward: You can make this salad per day ahead of time, but should you choose 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
Ingredients
1 1/2 pounds special potatoes (about 4 medium), cut into 1 inch chunks
1 tablespoon olive oil
2 garlic 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 okay)
1/2 small red onion, diced
1/2 jalapeno, seeded and diced
1/4 cup finely chopped fresh cilantro
salt, to taste
Instructions
Preheat oven to 400 degrees F. Add sugary potato cubes to a big bowl.
In a little bowl, whisk jointly essential olive oil, lime juice maple syrup, garlic and chili powder. Pour over special potatoes and toss consistently to spread. Pour on a baking sheet and disseminate consistently. Roast in oven for 25-35 moments, flipping halfway through, until sweet potatoes are almost fork sensitive. Remove from range, cool for a few minutes then instantly transfer to a large bowl or even a offering platter. Toss special potatoes with black beans and top with salsa!
While the sweet potatoes are roasting, make the salsa: In a large bowl, toss pineapple, corn, red onion, jalapeno, cilantro and sodium together. Serve warm or chilly! Salad can be made a day in advance. Serves 4.
I recommend topping your salad with diced avocado for some additional healthy extra fat. So good!
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