Start by preparing your ingredients. In a large bowl, toss the sweet potato slices with olive oil and season generously with salt and pepper. This will help them caramelize beautifully on the grill.
Preheat your grill to medium heat. Once it’s hot, carefully place the seasoned sweet potatoes on the grill. Cook for about 8 to 10 minutes on one side. You should see beautiful grill marks and a golden color starting to form.
After 8 to 10 minutes, flip the sweet potatoes over to grill the other side until they are tender. Keep an eye on them to avoid burning.
While the sweet potatoes are grilling, take your ear of corn and place it on the grill as well. Grill for about 3 to 4 minutes, rotating it occasionally so that all sides become slightly charred. This will enhance its natural sweetness.
Once the sweet potatoes and corn are done, remove them from the grill and let them cool to room temperature for a bit. This will make handling easier when chopping.
Once cooled, cut the sweet potatoes into bite-sized cubes and transfer them to a large mixing bowl. Using a sharp knife, carefully cut the kernels off the cob of the grilled corn and add them to the bowl as well.
Next, add in the rinsed and drained black beans, diced red pepper, chopped green onions, chopped cilantro, and the chopped avocados. The colors will start to pop—this is where the magic happens!
Now it’s time to squeeze the juice of the limes over the salad. This will brighten up all the flavors. Gently stir to combine all the ingredients, making sure everything is well mixed.
Finally, taste your salad and season with more salt and pepper if needed. Serve immediately and enjoy the vibrant flavors of the Southwestern Grilled Sweet Potato Salad.
