Roasted Special Potato & Dark Bean Salad with Fresh Pineapple Corn Salsa
My mom filled my Easter basket towards the brim with treats until I was in high school. Instantly while i was 16, she decided that I no more qualified to receive Easter goodies from this so called bunny. At first I thought she was kidding! This is a custom, wasn’t it?
I suppose I figured that for the rest of my entire life, Mom will be there to fall off an Easter container filled with my favorite jelly coffee beans and delicious chocolate eggs that nobody ever eats (unless they’re Reese’s eggs needless to say).
It was a genuine low blow from Mom 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 beverage mimosas and most definitely carrot cake, I’ve been pretty content.
Mom, if you are reading this… We absolve you. And love you oh a lot.
Now you might be wondering why I’m discussing Easter and publishing a special potato salad recipe. It’s simple: That mayo-laden potato salad that people released during Easter is definitely old school and tastes like a genuine artery clogger. Particularly when you can’t find not white. Let’s move away from the basic and stage it up with a fresh, beautiful black bean nice potato salad with the very best nice pineapple corn salsa. This is exactly what potato salads should always end up being, am I right?
Refreshing. Flavorful. Unique. Protein & Fiber loaded. Vegetarian. Gluten Free of charge. Vegan.
Pretty much checks all of the boxes. Reward: You can make this salad a day in advance, but if you do just leave from the salsa until right before you serve it. Enjoy! xo.
1 1/2 pounds sugary 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 beans, rinsed, drained and patted dry
For the salsa:
3/4 cup special 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
sodium, to taste
Preheat oven to 400 levels F. Add nice potato cubes to a large bowl.
In a little bowl, whisk jointly essential olive oil, lime juice maple syrup, garlic and chili powder. Pour over lovely potatoes and toss consistently to distribute. Pour on a baking sheet and spread out equally. Roast in oven for 25-35 a few minutes, flipping halfway through, until nice potatoes are almost fork tender. Remove from range, cool for a few minutes then immediately transfer to a big bowl or a serving platter. Toss sugary potatoes with black beans and best with salsa!
As the sweet potatoes are roasting, make the salsa: In a large bowl, toss pineapple, corn, red onion, jalapeno, cilantro and sodium jointly. Serve warm or cold! Salad can be made each day in advance. Serves 4.
I highly recommend topping your salad with diced avocado for a few additional healthy extra fat. So good!
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