![z31[1]](https://simplywholebydevi.com/wp-content/uploads/2018/06/z311-100x100.jpg)
A zippy, fast and flavorful dish that can stand on its own as a meal or a complement to your favorite Mexican dish.
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| Prep Time | 15 minutes |
| Servings |
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Ingredients
- 4 small sweet potatoes baked
- 1 15- oz can black beans rinsed and drained
- 1 cup organic corn
- 3 green onions thinly sliced
- 1/2 cup cilantro chopped
- For the Vinaigrette:
- 2 limes zested and juiced
- 1 Tbs olive oil I use more!
- 2 tsp honey
- 2 teaspoons adobo sauce - I use 2 tsp of crushed chipotle chile pepper from a can of chipotles in adobo
- 1/2 tsp salt
- 1/2 tsp pepper
Ingredients
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Instructions
- 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 and Corn Salad. Serve.
- Have your potatoes already cooked. They take a little time in the oven if you need to plan ahead.