sweet potatoes stuffed with chipotle black bean and corn salad

Tonight I made this for dinner.  I subbed the sweet potatoes for regular potatoes as the sweet potatoes did not go over so well for dinner the other night.  As usual I loved it and everyone else tolerated it.  The kids ate it all, but needed a lot of encouragement.  Kristian ate it, but his pace indicated he didn't like it.  He suggested it would be better served cold as a potato salad of sorts.  I think that may be true, but also like it as it was.  The recipe for this one can be found on my Healthy Habits pinterest board. 

Note: The kids may have eaten this better if I left the dressing off theirs.

Ingredients

• 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

Instructions

1. 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.

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.