Sweet Potatoes Stuffed with Chipotle Black Bean & Corn Salad
Although there will still be snow on the ground here in Alaska for several more weeks, we are definitely beginning to turn the corner into spring. The sun is staying up noticeably longer, the icicles are dripping, and the roads are clearer every day. To celebrate, I felt like making something vibrant and perky. I’ve been meaning to make a variation on this recipe for a while, ever since I was inspired by this stunning recipe from my sweet blogging pal, Karista.
If that’s not enough, we’re just going to whip up a very quick and delicious vinaigrette with lime juice, lime zest, honey, and chipotle and pour it over the whole thing. Shut the front door. Freshest, tastiest lunch I’ve enjoyed in a long time – a little smoky, a little spicy, a little sweet
Sweet Potatoes Stuffed with Chipotle Black Bean & Corn Salad
Adapted from [Karista’s Kitchen|http://karistaskitchen.com/2013/01/11/roasted-sweet-potato-and-black-bean-salad/]
Yields:
4 servings
4 small sweet potatoes or yams, baked
1 (15 oz) can black beans, rinsed and drained
1 cup corn*
3 green onions, thinly sliced
1/2 cup cilantro, chopped
For the Vinaigrette:
2 limes, zested and juiced
1 tablespoon oil
2 teaspoons honey
2 teaspoons adobo sauce (from a can of chipotles in adobo)
1/2 teaspoon salt
1/2 teaspoon pepper
In a bowl, add the black beans, corn, onions, and cilantro. Stir to combine. In a smaller bowl, mix together the lime zest and juice, oil, honey, adobo, salt and pepper. Pour over the black bean mixture and toss to combine. Slice open the baked sweet potatoes. Stuff potatoes with the Chipotle Black Bean & Corn Salad. Serve.