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, it is Louise, welcome to our recipe page. 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 am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have 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 cook that.

The ingredients needed to make Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free:
  1. Get 600 g sweet potatoes (3 medium)
  2. Take 2 tbsp olive oil
  3. Take 1/2 tsp low-sodium salt
  4. Get 1/2 tsp pepper
  5. Get 400 g can black beans, drained
  6. Get 3 spring onions / scallions, sliced
  7. Get 1 red bell pepper, deseeded and diced
  8. Get 200 g sweetcorn
  9. Take 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. Get 2 tbsp Dijon mustard
  13. Take 2 tbsp olive oil
  14. Prepare to taste salt & pepper
  15. Prepare 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

So that is going to wrap it up for this exceptional food vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!