Grilled Sweet Potato and Corn Salad

Found this recipe at my grocery store and it works! Grilled the vegetables alongside some steak and put it together quickly. We decided the leftover should be served as a panzanella – add a handful of spinach and some chunks of grilled bread. Delicious!

Grilled Sweet Potato and Corn Salad

1 medium sweet potato, peeled and cut into 1/4 inch chunks

1 T olive oil

1 t cumin

1/2 t salt

1/4 t pepper

2 ears corn

3 bell peppers, chopped

1 15 oz can black beans, drained and rinsed

1 avocado, chopped

1/4 c sliced green onions

1-2 jalapenos, chopped (I used one)

2 T cilantro, chopped

1/4 c fresh lime juice

2 oz Cotija cheese (I used feta)

Drizzle olive oil over sweet potato and place on the grill (medium heat) inside aluminum foil. Sprinkle cumin, salt and pepper on potato and grill for 6-8 minutes, along with the corn. Add peppers wrapped in foil for last 4 minutes. Remove all vegetables and allow them to cool for a few minutes.

In a bowl, combine black beans, avocado, green onions, jalapenos and cilantro. Add grilled vegetables to the mixture. Stir in lime juice and top with cheese. Serves 8-10 as a side dish, 3-4 as a main dish.