Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free
Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free:
  1. Prepare 600 g sweet potatoes (3 medium)
  2. Take 2 tbsp olive oil
  3. Take 1/2 tsp low-sodium salt
  4. Take 1/2 tsp pepper
  5. Make ready 400 g can black beans, drained
  6. Take 3 spring onions / scallions, sliced
  7. Prepare 1 red bell pepper, deseeded and diced
  8. Get 200 g sweetcorn
  9. Get 1 handful fresh coriander / cilantro leaves, finely chopped
  10. Get 2 tbsp maple syrup / agave nectar / honey
  11. Prepare 2 tbsp lemon / lime juice
  12. Prepare 2 tbsp Dijon mustard
  13. Get 2 tbsp olive oil
  14. Take to taste salt & pepper
  15. Get to taste cayenne pepper
Steps to make Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free:
  1. Preheat the oven to gas 6 / 200C / 400F and line a baking tray with foil
  2. Spread the potatoes evenly over the baking tray, drizzle with the olive oil and season with salt and pepper
  3. Roast for 40 - 45 minutes, or until fork-tender, turning once halfway through
  4. Meanwhile add the black beans, onion, bell pepper, sweetcorn and coriander to a large bowl, toss and set aside
  5. Mix the honey, mustard, lemon juice, olive oil, cayenne and salt & pepper to taste and set aside
  6. Add the cooked sweet potatoes to the beans and vegetables, pour over the dressing and toss gently
  7. Serve warm or cold. Keeps well in a lidded container for a few days

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