Recipe of Perfect Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free

Hey everyone, hope you are having an amazing day today. 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 bit unique. 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 meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. 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 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. Get 600 g sweet potatoes (3 medium)
2. Take 2 tbsp olive oil
3. Take 1/2 tsp low-sodium salt
4. Take 1/2 tsp pepper
5. Make ready 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. Make ready 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. Get 2 tbsp olive oil
14. Make ready to taste salt & pepper
15. Take 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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