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 me, Dave, welcome to my recipe site. Today, I’m gonna show you how 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. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to 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 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. Get 2 tbsp olive oil
  3. Take 1/2 tsp low-sodium salt
  4. Make ready 1/2 tsp pepper
  5. Take 400 g can black beans, drained
  6. Make ready 3 spring onions / scallions, sliced
  7. Take 1 red bell pepper, deseeded and diced
  8. Get 200 g sweetcorn
  9. Get 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. Make ready 2 tbsp Dijon mustard
  13. Make ready 2 tbsp olive oil
  14. Get 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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