Easiest Way to Prepare Any-night-of-the-week Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free. One of my favorites food recipes. For mine, I will make it a little 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 popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free is something that I have loved my whole life.

To begin with this recipe, we must 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 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. Make ready 1/2 tsp low-sodium salt
4. Prepare 1/2 tsp pepper
5. Take 400 g can black beans, drained
6. Make ready 3 spring onions / scallions, sliced
7. Prepare 1 red bell pepper, deseeded and diced
8. Take 200 g sweetcorn
9. Get 1 handful fresh coriander / cilantro leaves, finely chopped
10. Get 2 tbsp maple syrup / agave nectar / honey
11. Prepare 2 tbsp lemon / lime juice
12. Get 2 tbsp Dijon mustard
13. Prepare 2 tbsp olive oil
14. Get to taste salt & pepper
15. Make ready 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 with this special food vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!