Grilled Sweet Potato Salad with Chile-Lime Vinaigrette Recipe

Name: Grilled Sweet Potato Salad with Chile-Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds medium-size sweet potatoes, peeled; 1/4 cup olive oil; 1 teaspoon ground cumin; Salt and freshly ground black pepper; 2 ears corn, husked; 1 red bell pepper, seeded and chopped; 2 scallions, chopped; 1/2 cup fresh cilantro leaves, chopped; Chile-Lime Vinaigrette, recipe follows; 6 tablespoons canola oil; 3 tablespoons lime juice; 1 teaspoon chipotle in adobo sauce; 1 teaspoon chile flakes; 1 teaspoon toasted ground cumin seeds; 1 teaspoon dried oregano; 1 teaspoon sugar

Servings: persons

2 pounds medium-size sweet potatoes, peeled
1/4 cup olive oil
1 teaspoon ground cumin
Salt and freshly ground black pepper
2 ears corn, husked
1 red bell pepper, seeded and chopped
2 scallions, chopped
1/2 cup fresh cilantro leaves, chopped
Chile-Lime Vinaigrette, recipe follows
6 tablespoons canola oil
3 tablespoons lime juice
1 teaspoon chipotle in adobo sauce
1 teaspoon chile flakes
1 teaspoon toasted ground cumin seeds
1 teaspoon dried oregano
1 teaspoon sugar

1
In a large pot cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes.
2
In a colander drain potatoes and cool to warm.
3
Cut the potatoes crosswise into 1/2-inch-thick slices.
4
Prepare grill.
5
In a small bowl whisk together the oil, cumin, salt and pepper.
6
Brush both sides of the potato slices with the oil mixture.
7
Brush the ears of corn with the remaining oil mixture.
8
Grill the potato slices for 1 minute per side and transfer to a large bowl.
9
If necessary, the grilled potato slices can be halved or quartered into bite-size pieces at this point.
10
Grill the corn for 3 to 4 minutes rotating once a minute and transfer to a plate.
11
When the corn is cool enough to handle, remove the kernels with a sharp knife.
12
Add the corn to the potato slices.
13
Add the red bell pepper, scallions and 1/4 cup cilantro leaves.
14
Pour half of the dressing over the vegetables and gently toss to combine.
15
Add the remaining dressing and carefully stir again.
16
Cover and let stand for at least 30 minutes to allow flavors to combine.
17
Sprinkle with remaining chopped cilantro.
18
Whisk together vinaigrette ingredients.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds medium-size sweet potatoes, peeled, 1/4 cup olive oil, 1 teaspoon ground cumin, Salt and freshly ground black pepper, and more.

Yes, Grilled Sweet Potato Salad with Chile-Lime Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Sweet Potato Salad with Chile-Lime Vinaigrette

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