Southwest Sweet Potato Salad

Prep Time: 15 minutes

Cook time: 30 minutes

Serves: 6

Description
I could eat sweet potatoes every day, easily. Here’s another recipe, great for spring and summer, perfect for picnics as there’s no pesky mayo to worry about, and sure to be a healthy hit.

Ingredients
1/4 cup red wine vinegar 5 garlic cloves, 2 minced and 3 peeled but whole 2 teaspoons cumin 1/2 teaspoon smoked paprika dash chili powder 1 teaspoon salt 1/2 cup extra-virgin olive oil 3 pounds sweet potatoes, peeled and cut into 1 1/2 to 2 inch chunks 2 poblano peppers, seeded, roasted, skinned and diced* 2 cups corn 2 red bell peppers, diced 3 scallions, chopped 1/2 cup cilantro, chopped

Directions
Whisk together vinegar, seasonings and the two minced garlic cloves. Slowly whisk in olive oil; set aside. Boil sweet potatoes and remaining three whole garlic cloves in salted water just until fork tender – approximately 20 minutes. Drain and let cool, discarding garlic cloves.

In a large serving bowl, stir together vinaigrette, poblano peppers, corn, bell peppers, scallions and cilantro. Add sweet potatoes and toss together. Add additional salt and coarse black pepper to taste.