Easiest Way to Make Award-winning Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free

Hey everyone, I hope you are having an incredible day today. Today, we’re going 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. For mine, I will 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 favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. 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 cook it.

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. Get 2 tbsp olive oil
3. Make ready 1/2 tsp low-sodium salt
4. Prepare 1/2 tsp pepper
5. Make ready 400 g can black beans, drained
6. Prepare 3 spring onions / scallions, sliced
7. Get 1 red bell pepper, deseeded and diced
8. Prepare 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. Prepare 2 tbsp olive oil
14. Get to taste salt & pepper
15. Take 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 it up for this exceptional food vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be 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!