Best Sw Potatoes Stuffed With Black Bean Corn Salad Recipes

BLACK BEAN AND CORN SALAD STUFFED SWEET POTATOES

Steps:

• Preheat oven to 375F degrees.
• Place sweet potatoes on a large rimmed baking sheet. Roast for 60-75 minutes until sweet potatoes are just tender and cooked through.
• Meanwhile, prepare corn and black bean salad. Place rinsed beans in a medium sized bowl with the thawed corn. Add chopped cilantro, minced jalapeño, minced garlic, sliced scallions, lime juice, olive oil, and kosher salt. Toss to combine.
• When sweet potatoes are cooked, remove from oven and turn oven to 'broil'. Slice each sweet potato in half length wise and squeeze the sweet potato together just a bit to mash the inside. Sprinkle each sweet potato with desired amount of shredded cheese. (You could use a few tablespoons or up to 1/4 cup on each sweet potato.)
• Broil the sweet potatoes until cheese is melted- about 2 minutes.
• Divide black bean and corn mixture evenly between the potatoes. Top with a 1/4 of the diced avocado and serve with a lime wedge or two.

SW. POTATOES STUFFED WITH BLACK BEAN & CORN SALAD RECIPE

Steps:

• In a bowl, add the black beans, corn, onions, and cilantro. Stir to combine. In a smaller bowl, mix together the lime juice, oil, honey, salt and pepper. Pour over the black bean mixture and toss to combine. Slice open the baked sweet potatoes and stuff potatoes with the black bean & corn salad. Serve.

GRILLED SOUTHWESTERN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil., Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly., Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers., In a small bowl, whisk buttermilk, sour cream and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.