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

 * ¼ cup red wine vinegar
 * 5 garlic cloves, 2 minced and 3 peeled but whole
 * 2 teaspoons cumin
 * ½ teaspoon smoked paprika
 * dash chili powder
 * 1 teaspoon salt
 * ½ cup extra-virgin olive oil
 * 3 pounds sweet potatoes, peeled and cut into 1½ to 2 inch chunks
 * 2 poblano peppers, seeded, roasted, skinned and diced*
 * 2 cups corn
 * 2 red bell peppers, diced
 * 3 scallions, chopped
 * ½ cup cilantro, chopped

Directions

 * 1) 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.
 * 2) 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.