Ingredients

1-1/2 pounds sweet potatoes, peeled a cut into 1/2-inch chunks
1 clove garlic
1/2 chipotle pepper in adobo sauce
1 small shallot, coarsely chopped
1 cup chopped FRESH cilantro
1 cup seasoned rice vinegar
Salt
4 ears corn, husked
15-1/2 ounch can black beans, drained
4 scallions, white and green parts, thinly sliced

Instructions

In blender combine garlic, chipotle, shallot, cilantro and vinegar. Puree until smooth. Taste, then season with salt. Pour half of the dreassing over cooked potatoes and toss well. Set aside to cool.

In saucepan fitted with steamer, bring 2 inches of water to boil. Add sweet potatoes, cover and steam until just tender, about 8 minutes. Transfer to bowl and toss with half of dressing while still warm.

Heat grill to medium. Mist the corn with cooking spray, then grill, turning often until ears are lightly browned in spots on all sides, about 10 minutes. Remove corn from grill and set aside to until easy to handle. Cut kernels from cobs. You should have about 2 cups. Stir kernels, beans and scallions into the potatoes, adding additional dressing as desired. Taste and adjust seasonings.

Salad