SWEET POTATO SALAD
4 medium sweet potatoes, peeled and cut into 3/4 inch slices
1 T olive oil
1 cup corn
1 3⁄4 C black beans, rinsed and drained (homemade or canned)
2 green onions, chopped
1/2 C chopped cilantro
Juice of 2 limes
Salt and pepper, to taste
Putting it together
In a large bowl, toss sliced sweet potatoes with olive oil and season with salt and pepper.
Place sweet potato slices on a grill over medium heat. Cook until tender, about 8-10 minutes on each side.
Place the corn on the grill (if using whole corn) and cook for 3-4 minutes, rotating so the kernels get slightly charred. If not roast corn in a skillet till slightly charred. Let the sweet potatoes and corn cool to room temperature.
Cut the sweet potatoes into quarters and place in a large bowl.
Add the corn to the bowl. (Remove the corn kernels from the cob).
Stir in black beans, green onions, and cilantro. Squeeze the lime juice over the salad and toss until combined. Season with salt and pepper, to taste.
Serve warm, chilled, or at room temperature.