Recipe - Grilled Sweet Potato Salad With Spicy Vinaigrette

2 One half pound Mediumsize sweet potatoes;
peeled
One fourth cup Olive oil
1 teaspoon Ground cumin
Salt and freshly ground
black pepper
4 Ears corn; husked
1 Red bell pepper; seeded and
chopped
2 Scallions; chopped
1 cup Fresh cilantro leaves;
chopped
One half cup Seasoned rice wine vinegar;
available in most
supermarkets or specialty
food shops
1 tablespoon Canned chipotle chile with
adobo sauce
1 tablespoon Minced shallot
1 Minced garlic clove
1 tablespoon Fresh lemon juice

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. In a colander drain potatoes and cool to warm. Cut the potatoes
crosswise into 1/2inchthick slices.

Prepare grill. In a small bowl whisk together the oil, cumin, salt and
pepper. Brush both sides of the potato slices with the oil mixture. Brush
the ears of corn with the remaining oil mixture.

Grill the potato slices for 1 minute per side and transfer to a large bowl.
If necessary, the grilled potato slices can be halved or quartered into
bitesize pieces at this point. Grill the corn for 3 to 4 minutes rotating
once a minute and transfer to a plate. When the corn is cool enough to
handle, remove the kernels with a sharp knife. Add the corn to the potato
slices. Add the red bell pepper, scallions and One fourth cup cilantro leaves. Do
not stir to combine.

In a food processor or blender combine the seasoned rice wine vinegar,
chipotle chile, shallot, garlic, lemon juice and remaining cilantro leaves
and puree until smooth. Season to taste with salt and pepper.

Pour half of the dressing over the vegetables and gently toss to combine.
Add the remaining dressing and carefully stir again. Cover and let stand
for at least 30 minutes to allow flavors to combine.

Yield: 6 servings

Recipe by: Cooking Live Show #CL8917 Posted to MCRecipe Digest V1 #691 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jul 26, 1997