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 me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free. One of my favorites food recipes. This time, I will make it a 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 current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. 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 begin with this recipe, we have to first 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 cook 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. Take 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. Get 1 red bell pepper, deseeded and diced
  8. Make ready 200 g sweetcorn
  9. Prepare 1 handful fresh coriander / cilantro leaves, finely chopped
  10. Take 2 tbsp maple syrup / agave nectar / honey
  11. Take 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
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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