My mom filled my Easter container to the brim with treats until I was in senior high school. Instantly after i was 16, she made a decision that I no longer qualified to get Easter goodies from this therefore called bunny. Initially I thought she was kidding! This was a tradition, wasn’t it?

I suppose I actually figured that for the others of my life, Mom would be there to fall off an Easter container filled with the best jelly coffee beans and delicious chocolate eggs that no-one ever eats (unless they’re Reese’s eggs of course).

It was a genuine low blow from Mom and admittedly, I’m even now dealing with basket-less holidays. However, when I discovered that adulthood Easters involve cathedral in the morning followed by gorgeous brunches, whatever you can drink mimosas & most definitely carrot cake, I’ve been pretty content.

Mom, if you’re reading this… I forgive you. And love you oh a lot.

Now you may be wondering why I’m talking about Easter and posting a lovely potato salad formula. It’s basic: That mayo-laden potato salad that folks put out during Easter is definitely old school and tastes like a true artery clogger. Especially when you can’t see not white. Let’s get away from the essential and step it up with a brand new, beautiful dark bean sweet potato salad with the very best sweet pineapple corn salsa. This is what potato salads should be, am I correct?

Refreshing. Flavorful. Unique. Protein & Fiber loaded. Vegetarian. Gluten Free of charge. Vegan.

Just about checks all the boxes. Bonus: You may make this salad a day ahead of time, but should you choose just leave from the salsa until right before you serve it. Enjoy! xo.

Prep period:

15 mins

Cook time:

30 mins

Total period:

45 mins


1 1/2 pounds sweet potatoes (about 4 medium), cut into 1 inch chunks

1 tablespoon essential olive oil

2 garlic clove cloves, minced

1/2 teaspoon chili powder

Freshly ground salt and pepper, to taste

1 (15 oz) may black beans, rinsed, drained and patted dry

For the salsa:

3/4 cup special 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

sodium, to taste


Preheat oven to 400 levels F. Add nice potato cubes to a big bowl.

In a little bowl, whisk jointly olive oil, lime juice maple syrup, garlic and chili powder. Pour over sweet potatoes and toss equally to deliver. Pour on a cooking sheet and disseminate consistently. Roast in oven for 25-35 moments, flipping halfway through, until nice potatoes are nearly fork tender. Remove from oven, cool for a few minutes then immediately transfer to a big bowl or even a portion platter. Toss nice potatoes with dark beans and top with salsa!

As 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 chilly! Salad could be made each day in advance. Serves 4.

I highly recommend topping your salad with diced avocado for a few additional healthy body fat. So good!

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