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Roasted Sweet Potato and Corn Salad
I first made this recipe for a weekend at a friend's ranch in Petaluma, a farming community about an hour north of San Francisco with a large population of cows and chickens, surprisingly close to Highway 101. This was in the days when our children were small, and it was a chance for them to experience relative freedom on grassy hills under sunny skies, outside the city. This is a sweeter variation on potato salad that makes a great accompaniment to a summer barbecue. The ginger, green onion, and rice vinegar lighten it up and add a subtle Asian flavor. To make this even more interesting, consider cooking the corn and sweet potato on the grill to catch some of the smokiness from the fire. Excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc
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