Grilled Sweet Potato Salad

There were periods of my life in which sweet potatoes were by far my main food source in order to save money. And I've never gotten sick of them, which I suppose is a good thing considering they’re chock-full of beta-carotene and other nutrients.

And that’s exactly why they make the perfect addition to a healthy barbecue salad. 

If you haven’t ever grilled sweet potatoes, you’re missing out. The grill caramelizes the sugars and brings out a sweet, smoky flavor. I also added a few other vegetables, beans and cilantro to the salad and I tossed it with a lime vinaigrette. So it’s significantly healthier than a mayonnaise-based, starchy white potato salad.

Grilled Sweet Potato Salad

Yield: Makes about 12 servings

Time: About 30 minutes

Ingredients

For the salad

• 4 medium sweet potatoes, peeled and cut into 3/4 inch slices
• 1 tablespoon olive oil
• 3 ears sweet corn, husked
• 1 (15 ounce) can black beans, drained and rinsed
• 3 bell peppers, any variety, diced
• 1 bunch cilantro, chopped
• 1/2 bunch green onions, chopped
• Optional: Jalapeños, diced

For the vinaigrette 

• 3/4 cup lime juice, or the juice of about 6 limes
• 3/4 cup olive oil
• 1 Tablespoon dijon mustard
• 1 Tablespoon honey or agave
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Directions

For the salad

1. In large bowl, toss the sweet potato slices with olive oil. 
2. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 6-8 minutes on each side. 
3. When sweet potatoes are close to being done, place corn on grill and cook 3-4 minutes, rotating so the kernels get slightly charred. 
4. Let sweet potatoes and corn cool to room temperature.
5. Cut sweet potatoes into cubes and place in large bowl. With sharp knife, remove corn kernels from cob and add to bowl. 
6. Stir in black beans, peppers, green onions, and cilantro. 

For the vinaigrette

1. Combine all ingredients in mason jar and shake until combined. Pour over salad and stir. 
2. Season with salt and pepper, to taste. Serve.

Note: The salad will keep in the refrigerator for 2 days.