Ingredients

The following ingredients have 5 Servings
  • 3 large sweet potatoes (peeled)
  • 1 red bell pepper (chopped)
  • 1/2 red onion (chopped)
  • 12 oz frozen organic corn kernels (defrosted)
  • 2 tbsp avocado oil or olive oil
  • 1/4 chopped fresh cilantro
  • 3/4 cup olive oil
  • 1/2 cup apple cider vinegar
  • 2 medium size vine ripened tomatoes (cut into quarters)
  • 1 clove garlic
  • 2 tsp liquid smoke
  • Salt and pepper to taste

Instruction

  • Heat a propane grill or charcoal grill to medium high heat. Peel the sweet potatoes, and cut into chunks. Slice the bell pepper into strips, and the red onion into chunks.
  • Toss the vegetables with oil.
  • Using a grill basket or foil packs, place the veggies on the grill. Grill for 10-12 minutes, tossing a few times, and remove once the potatoes are softened. Let cool for a few minutes.
  • Dice up the veggies and toss with de-frosted corn. Place all the vegetables together in a large bowl
  • Make the dressing by blending all the ingredients together for about 30 seconds (except the oil), or until tomatoes are completely liquified. Keep the motor running, and pour in the oil to finish off the dressing.
  • Add about 1/2 cup of dressing to the salad and toss to coat the vegetables.
  • Add chopped fresh cilantro and sprinkle with salt to taste.