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 are having an amazing day today. Today, I will show you a way 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. For mine, I will make it a little bit tasty. 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 meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. 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 must first prepare a few ingredients. 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 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. Make ready 2 tbsp olive oil
  3. Make ready 1/2 tsp low-sodium salt
  4. Prepare 1/2 tsp pepper
  5. Prepare 400 g can black beans, drained
  6. Make ready 3 spring onions / scallions, sliced
  7. Make ready 1 red bell pepper, deseeded and diced
  8. Make ready 200 g sweetcorn
  9. Prepare 1 handful fresh coriander / cilantro leaves, finely chopped
  10. Get 2 tbsp maple syrup / agave nectar / honey
  11. Get 2 tbsp lemon / lime juice
  12. Prepare 2 tbsp Dijon mustard
  13. Prepare 2 tbsp olive oil
  14. Make ready 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

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