Southwest Sweet Potato Salad

¼ cup red wine vinegar
5 garlic cloves, 2 minced and 3 peeled but whole
2 teaspoons cumin
½ teaspoon of a smoked paprika
dash chili powder
1 teaspoon salt
½ cup extra-virgin olive oil
3 pounds sweet potatoes, peeled and cut into 1½ to 2 inch chunks
2 poblano peppers, seeded, roasted, skinned + diced*
2 cups of corn
2 red bell peppers, diced
3 scallions, chopped
½ cup of cilantro

Whisk together vinegar, seasonings and the two minced garlic cloves. Slowly whisk in olive oil; set aside. Boil sweet potatoes and remaining three whole garlic cloves in salted water just until fork tender - approximately 20 minutes. Drain and let cool, discarding garlic cloves.

In a large serving bowl, stir together vinaigrette, poblano peppers, corn, bell peppers, scallions and cilantro. Add sweet potatoes and toss together. Add additional salt and coarse black pepper to taste.