As soon as the temperature gets over 80 degrees, I develop a strong aversion for the stove. Last summer I really got into grilling. I don’t really know what I’m doing, so I check the grill with the kind of constant back-and-forth typically reserved for a new mom checking in on her one week old baby to make sure its still breathing. The huz tells me this is breaking rule #1 of being a grillmaster. So I won’t quit my day job just yet.
Anyway, I have become something of a grilled veggie salad connoisseur, and this is one of my standbys for a festive summery dinner.
Sweet potato & black bean summer salad, serves 2
-Lettuce (romaine or spinach works well)
-Sweet potato, diced (note, they were all out of sweet potatoes at trader joe’s so I bought these packaged ones and they worked well)
-2 ears of corn
-1 can black beans
-1 t cumin
Let’s do this:
Toss the sweet potato in about a tablespoon of olive oil and a teaspoon of cumin. Throw ’em on the grill using a grill pan (If you don’t have one, then you can roast them too. But grill pans are super fun, you should get one. Mine is from Williams Sonoma).
This salad is great with a citrus vinaigrette. If you don’t have one, you can make lazy girl’s citrus vinaigrette:
1 T olive oil
1 T vinegar (I had an orange champagne vinegar from Trader Joe’s)
juice from 1/2 lemon
1 t honey