Try this healthy take on potato salad at your next summer BBQ. It is loaded with the fresh flavors of grilled veggies, cilantro and lime.
2 large sweet potatoes, washed and cut into ¾ inch planks
2 ears sweet corn, husked
2 ripe avocados, peeled, pitted and chopped
Juice of 2 limes
1 red bell pepper, chopped
1 (15 ounce) can black beans, rinsed and drained
3 green onions, chopped
½ cup cilantro, chopped
Brush the sweet potato planks with olive oil. Season with salt and pepper. Grill over medium heat until tender, about 8-10 minutes per side. Grill the corn for 3-6 minutes, rotating the ears so the kernels get evenly charred. Remove the sweet potatoes and corn from the grill and allow to cool slightly.
In a small bowl, mix the chopped avocado with 2 tablespoons of lime juice and a pinch of salt. Set aside.
Cut the sweet potatoes into cubes and place in a large bowl. Cut the corn off the cob with a sharp knife. Add the cut corn, black beans, red pepper, green onions, and cilantro to the bowl. Pour the remaining lime juice and 1 tablespoon of olive oil. Gently fold in the avocado. Season to taste with salt and pepper.