Grilled Sweet Potato Salad With Chile-Lime Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Original from Sara Moulton ( ), altered dressing slightly to make lighter. Prep time does not include simmering potatoes. Ingredients:
2 lbs sweet potatoes, peeled |
cooking spray |
1 teaspoon cumin |
1/8 teaspoon salt |
1/8 teaspoon ground black pepper |
2 ears corn, husked |
1 red bell pepper, seeded & chopped |
2 scallions, chopped |
1/2 cup fresh cilantro, chopped |
2 tablespoons olive oil |
3 tablespoons lime juice |
2 teaspoons chili powder |
1 teaspoon cumin |
1 teaspoon dried oregano |
1 teaspoon sugar |
Directions:
1. Cover sweet potatoes with cold water in a large pot and simmer until just tender.
2. Allow to cool and slice into 1/2 inch thick slices.
3. Mix spices, spray slices of potato with cooking spray, and sprinkle with spice mixture while grill is preheating to medium-high heat.
4. Spray corn and sprinkle with spice mixture.
5. Grill potatoes for 1 minute on each side, and the corn for 5 minutes, rotating once.
6. In a large bown, add the potato (cut into bite sized pieces), and remove corn from husk.
7. Add remaining ingredients.
8. Mix Dressing ingredients and add to bowl.
9. Stir gently.
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