I’m very excited about the holiday weekend. Everyone is going to the beach for the last time, or camping, or home to visit extended family. One thing we all have in common this weekend is a home-cooked meal. What would Labor Day Weekend be without a barbeque or two?
Something that is very important to me is supporting local business. Right now New Jersey Corn is in season, and Sweet Potatoes are coming in soon. I wanted to share a recipe I’ll be using over the weekend for a family barbeque:
Sweet Potatoes Stuffed with Chipotle Black Bean & Corn Salad
4 small sweet potatoes or yams, baked
1 (15 oz) can black beans, rinsed and drained
1 cup fresh corn
3 green onions, thinly sliced
1/2 cup cilantro, chopped
2 limes, zested and juiced
1 tablespoon oil
2 teaspoons honey
2 teaspoons sriracha
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, sriracha, 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.
Enjoy & have a great holiday weekend!