Grilled Yam, Red Pepper and Black Bean Salad The sweetness of yam is beautifully offset by smoked jalapeno. Potato salad with a twist! 2 to 3 large yams 2 medium red bell peppers, halved and seeded    1 can cooked black beans, drained and rinsed 2 scallions, sliced (use green and white parts) 1/2 to 1 chipotle pepper, chopped (smoked jalapeno in adobo sauce, found in Hispanic foods section in markets)  or to taste 1/2 cup chopped fresh cilantro 1/4 c. olive or other cooking oil 1/4 c. red wine vinegar Dash salt if desired Peel and slice yams in half then into thick angled cuts. Brush potatoes and peppers with oil, (about 1 1/2 tbsp.) Grill (or oven roast at 450) until browned and cooked through. Cool slightly. Place in bowl and toss with remaining ingredients, adding more chipotle is desired for more heat. Great served while still warm.