Sweet Potatoes Stuffed with Chipotle Black Bean & Corn Salad

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 the vinaigrette over the black bean mixture and toss to combine.

Slice open the baked sweet potatoes. Stuff potatoes with the Chipotle Black Bean and Corn Salad. Serve.

Notes
– Fresh corn is best, but when out of season, frozen (thawed and cooked) or canned is fine. If using canned, be sure to rinse and drain thoroughly.
– Use your preferred method for baking the potatoes. For baking them in the oven, prick the potatoes a few times, put them onto a foil lined baking sheet and bake at 400 F for 40-45 minutes or until nice and soft.

Adapted from Karista’s Kitchen.