Southwestern Grilled Sweet Potato Salad

This Southwestern Grilled Sweet Potato Salad is bursting with flavors and textures. Grilled sweet potato rounds are combined with black beans, corn, red bell pepper, and cilantro, then dressed with a zesty lime dressing. Topped with creamy diced avocado, its a perfect vegan dish for a barbecue or a side dish for any occasion.

Ingredients:

• 2 large sweet potatoes, sliced into 1/2-inch rounds
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and black pepper, to taste
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen, thawed
• 1 red bell pepper, diced
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Salt and black pepper, to taste
• 1 avocado, diced, for serving

Instructions:

Preheat grill to medium-high heat

In a bowl, toss sweet potato rounds with 1 tablespoon olive oil, chili powder, cumin, salt, and black pepper until evenly coated

Grill sweet potato rounds for 4-5 minutes on each side, or until tender and grill marks appear

Remove sweet potato rounds from grill and let cool slightly

In a large bowl, combine grilled sweet potato rounds, black beans, corn, red bell pepper, and cilantro

In a small bowl, whisk together lime juice, 2 tablespoons olive oil, minced garlic, salt, and black pepper

Pour dressing over salad and toss gently to combine

Serve salad topped with diced avocado

Enjoy