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. ALSO highly recommend using this as a dip for chips. Enjoy! xo.
More healthy salad recipes you’ll love:
Fiesta Mango Black Bean Quinoa Salad
Avocado Tomato Chickpea Pasta Salad with Lemon Basil Vinaigrette
Vegan Curried Broccoli Chickpea Salad
Roasted Sweet Potato & Arugula Salad with Turmeric Honey Mustard Yogurt Dressing
Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds + Goat Cheese
Roasted Sweet Potato Black Bean Salad with Fresh Pineapple Corn Salsa
- 1 1/2 pounds sweet potatoes (about 4 medium), cut into 1 inch chunks
- 2 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)
- 1/4 cup diecd red onion
- 1 jalapeño, seeded and diced
- 1/3 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, jalapeño, cilantro and salt together. Serve warm or cold! Salad can be made a day ahead of time. Serves 4.
I highly recommend topping your salad with diced avocado for some additional healthy fats. So good.
Recipe by: Monique Volz // Photography by: Sarah Fennel
Gorgeous photos Monique!! This salad looks incredible and pineapple corn salsa is DA BESTTT.
What a fabulous idea for Easter brunch! I think this salad would also be delicious wrapped up in warm corn tortillas and topped with your pineapple corn salsa. Sounds like summer to me!
Absolutely — so good and so many uses!
Love this, Monique! Any suggestions for the corn replacement in the salsa? Although it sounds delicious, I’m grain free 🙁 Thank you! LOVE your blog.
I would use avocado!
Love this idea! I could seriously see myself making a big batch of this for my Sunday meal prep and eating it all. week. long.
Oh my gosh my Mom did the same thing for me haha. I don’t get candy anymore but I’m hoping that she’ll replace it with a much needed trader joes gift card! This salad looks delicious and would be a perfect side dish to any type of protein!
This looks WAY better than any other potato salad. Sweet potatoes and black beans = the best!
This looks AMAZING! Going to make it tonight and have leftovers for lunch this week 🙂 Thank you!!
This puts all other potato salads to shame!
I love how simple this is!! This topped with some guac would be amazing. Maybe I just try to find an excuse to top everything with guac… 😉
Looks so fresh and yummy!
I love the colors!! This will be a definite addition to our grilled chicken this summer.
Sounds great. Does it work ok without the maple syrup?
I used local honey!
Would any other fruit work with this besides the pineapple? Mango maybe? Would it still be good leaving the pineapple out do you think?
I think mango would be delicious in here! You could also leave the pineapple out, but it will take away from some of the sweetness that pairs with the spice.
Great ideas Monique!! Tytyty!!😇
You bet!! 🙂
I love, love, love your recipes! Tried so many and every one of them is delish! I didn’t have any sweet potatoes (they are in short supply in the UK at the moment) so made this with butternut squash! Was very tasty with an explosion of different flavours in my mouth. Thank you
Amazing! So happy to hear that, Gill. Great idea to add butternut squash to this – yum!
This was a fun take on salad! I was running short on time so I used a full can of pineapple tidbits and a full can of corn, and half a red onion instead of measuring out those specific ingredients, and it turned out great. My husband and his friends loved the salad, and I will definitely make this again.
Thanks for the recipe!
Glad you enjoyed the recipe, Shea!