Summery grilled sweet potato and corn salad

1. 1. Prepare charcoal or gas grill with lightly greased grill rack for direct cooking over medium heat.

2. 2. In a small bowl, place sweet potato slices and drizzle with olive oil. Combine 1/2 tsp cumin, salt, and black pepper. Sprinkle over sweet potatoes and corn for 6-8 minutes or until fork tender, turning halfway through cooking. Add bell peppers during last 2 minutes of grilling. Remove all vegetables from the grill and cool. Halve sweet potato slices.

3. 3. In a medium bowl, combine black beans, avocado, green onions, jalapeno, and cilantro. Chop bell peppers and remove corn from the cob; add with sweet potatoes to black bean mixture. Stir in lime juice and remaining 1/2 tsp cumin. just before serving, top salad with Cotija cheese.