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 my recipe site. 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 am going to make it a bit tasty. 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 popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice 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 whole life.

To get started with this particular recipe, we must 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 it.

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