My mom filled my Easter basket to the brim with treats until I was in high school. Suddenly when I was 16, she decided that I no longer qualified to receive Easter goodies from this so called bunny. At first I thought she was kidding! This was a tradition, wasn’t it?
I suppose I figured that for the rest of my life, Mom would be there to drop off an Easter basket filled with my favorite jelly beans and chocolate eggs that no one ever eats (unless they’re Reese’s eggs of course).
It was a real low blow from Mom and admittedly, I’m still recovering from basket-less holidays. However, as soon as I discovered that adulthood Easters involve church in the morning followed by beautiful brunches, all you can drink mimosas and most definitely carrot cake, I’ve been pretty content.
Mom, if you’re reading this… I forgive you. And love you oh so much.
Now you might be wondering why I’m talking about Easter and posting a sweet potato salad recipe. It’s simple: That mayo-laden potato salad that people put out during Easter is old school and tastes like a real artery clogger. Especially when you can’t see anything but white. Let’s get away from the basic and step it up with a fresh, beautiful black bean sweet potato salad with the best sweet pineapple corn salsa. This is what potato salads should always be, am I right?
Fresh. Flavorful. Unique. Protein & Fiber packed. Vegetarian. Gluten Free. Vegan.
Pretty much checks all the boxes. Bonus: You can make this salad a day ahead of time, but if you do just leave off the salsa until right before you serve it. Enjoy! xo.
- Serves: 4
- Serving size: 1/4th of recipe
- Calories: 346
- Fat: 4.6g
- Carbohydrates: 67.7g
- Sugar: 17.8g
- Fiber: 11.4g
- Protein: 10.5g
- 1 1/2 pounds sweet potatoes (about 4 medium), cut into 1 inch chunks
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon pure maple syrup
- 2 garlic cloves, minced
- 1/2 teaspoon chili powder
- Freshly ground salt and pepper, to taste
- 1 (15 oz) can black beans, rinsed, drained and patted dry
- For the salsa:
- 1 cup fresh diced pineapple
- 3/4 cup sweet corn, preferably organic (canned is fine)
- 1/2 small 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 together olive oil, lime juice maple syrup, garlic and chili powder. Pour over sweet potatoes and toss evenly to distribute. Pour on a baking sheet and spread out evenly. Roast in oven for 25-35 minutes, flipping halfway through, until sweet potatoes are almost fork tender. Remove from oven, cool for a few minutes then immediately transfer to a large bowl or a serving platter. Toss sweet 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 salt together. Serve warm or cold! Salad can be made a day ahead of time. Serves 4.
Recipe by: Monique Volz // Photography by: Sarah Fennel