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

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to first 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 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. Make ready 1/2 tsp low-sodium salt
  4. Prepare 1/2 tsp pepper
  5. Take 400 g can black beans, drained
  6. Get 3 spring onions / scallions, sliced
  7. Prepare 1 red bell pepper, deseeded and diced
  8. Get 200 g sweetcorn
  9. Prepare 1 handful fresh coriander / cilantro leaves, finely chopped
  10. Make ready 2 tbsp maple syrup / agave nectar / honey
  11. Take 2 tbsp lemon / lime juice
  12. Make ready 2 tbsp Dijon mustard
  13. Get 2 tbsp olive oil
  14. Prepare to taste salt & pepper
  15. Prepare to taste cayenne pepper
Instructions 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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