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 Drew, welcome to my recipe page. Today, we’re going to make a special 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. For mine, I am going to make it a little bit unique. This will be really delicious.

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To get started with this particular recipe, we must 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 can achieve that.

The ingredients needed to make Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free:
  1. Take 600 g sweet potatoes (3 medium)
  2. Prepare 2 tbsp olive oil
  3. Prepare 1/2 tsp low-sodium salt
  4. Take 1/2 tsp pepper
  5. Make ready 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. Take 200 g sweetcorn
  9. Prepare 1 handful fresh coriander / cilantro leaves, finely chopped
  10. Prepare 2 tbsp maple syrup / agave nectar / honey
  11. Prepare 2 tbsp lemon / lime juice
  12. Get 2 tbsp Dijon mustard
  13. Make ready 2 tbsp olive oil
  14. Get 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

So that’s going to wrap this up for this special 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’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!