| Nice summer salad that is perfect any time, as well as | | | | 1/3 cup Olive or Vegetable Oil |
| for special occasions like picnics, potlucks, and | | | | 1/4 cup Red Wine Vinegar |
| backyard barbecues. Summer vegetables combined | | | | 1 tablespoon Ground Cumin |
| with sweet potatoes are tossed with a zesty | | | | 2 Garlic Cloves, crushed |
| vinaigrette. Zucchini, bell pepper, corn, scallions and | | | | 1-1/2 teaspoons Coarse Salt |
| cilantro highlight this sweet potato salad that can be | | | | 1/2 teaspoon Fresh Ground Black Pepper |
| prepared well in advance. Steaming is preferable to | | | | Vegetables: |
| boiling if you want to keep more of the nutrients intact. | | | | 2 cups diced Zucchini |
| Place the potato pieces in a steaming basket and | | | | 1 Red Bell Pepper, thinly sliced |
| steam above boiling water. Roasting the sweet potato | | | | 1-1/2 cups Corn |
| chunks is also a desirable method of cooking. Place | | | | 2/3 cup sliced Scallions |
| the chunks on a baking dish and place in the oven at | | | | 1/3 cup chopped Cilantro |
| 350 for 45 minutes or until tender. | | | | Toppers: |
| Additionally, roasting the corn here is a nice touch and | | | | 6 Bacon Slices, crisped and crumbled |
| adds nice flavor. Strip the corn from several ears of | | | | Preparation: |
| corn and place in a shallow baking dish. Add a | | | | 1. Add the sweet potato pieces to large saucepan or |
| tablespoon of your favorite olive or vegetable oil and | | | | stockpot. Cover with water and bring to a boil. |
| roast in the oven until the natural sugars begin to | | | | 2. Cover, reduce heat to medium, and cook 20 |
| caramelize and the corn starts to brown. Drain the | | | | minutes. |
| corn on paper towels or in a strainer for a few | | | | 3. Add the olive oil, red wine vinegar, ground cumin, |
| minutes and add to the salad as instructed. Roasting | | | | crushed garlic, coarse salt and fresh ground black |
| whole ears on the grill is also a great idea. Roast a | | | | pepper to bowl. Whisk to combine. |
| few extra ears and save to make potato salad with | | | | 4. Drain the potatoes in colander. Place hot potatoes in |
| the following day. Simply cut the roasted kernels from | | | | bowl and toss with half the dressing. |
| the ear with a sharp knife. | | | | 5. Cover and refrigerate the potatoes to chill. |
| Tex-Mex Sweet Potato Salad with Zucchini, Bell | | | | 6. When ready to serve, add the zucchini, red bell |
| Pepper, and Corn | | | | pepper, corn, scallions, and cilantro. |
| Ingredients: | | | | 7. Toss with the remaining vinaigrette. |
| 2-1/2 pounds Sweet Potatoes, cut in pieces | | | | 8. Top individual servings with crumbled bacon. |
| Vinaigrette Dressing: | | | | |