Grilled Sweet Potato and Avocado Salad
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.