Southwestern Grilled Sweet Potato Salad

From Two Peas & Their Pod

Ingredients

4 medium sweet potatoes, peeled and cut into 3/4 inch slices

1 Tbsp olive oil

1 ear of corn, husked

15 oz can of black beans, drained and rinsed

1 red pepper, diced

2 green onions, chopped

1/2 cup chopped cilantro

2 avocados, pitted and diced

Juice of 2 limes

Directions

In a large bowl, toss the sweet potato slices with oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the sweet potatoes are close to being done, place the corn on the grill and cook 3-4 minutes, rotating so that the kernels are charred on all sides. Alternatively, these can be roasted in the oven at 425°F for around 30 minutes for cubed potatoes and 10-15 minutes for the corn. Let the sweet potatoes and corn cool to room temperature. Cut the sweet potatoes into cubes and place in a large bowl. Remove the kernels from the cob and add to the bowl. Stir in the remaining ingredients until well combined. Season with salt and pepper, as needed, and serve.