Hello everybody, it is me again, Dan, welcome to our recipe site. 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’m gonna make it a bit unique. 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 foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free is something which I’ve loved my entire life.

To begin with this recipe, we have to 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 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. Take 600 g sweet potatoes (3 medium)
2. Make ready 2 tbsp olive oil
3. Make ready 1/2 tsp low-sodium salt
4. Take 1/2 tsp pepper
5. Make ready 400 g can black beans, drained
6. Prepare 3 spring onions / scallions, sliced
7. Take 1 red bell pepper, deseeded and diced
8. Make ready 200 g sweetcorn
9. Take 1 handful fresh coriander / cilantro leaves, finely chopped
10. Prepare 2 tbsp maple syrup / agave nectar / honey
11. Get 2 tbsp lemon / lime juice
12. Make ready 2 tbsp Dijon mustard
13. Prepare 2 tbsp olive oil
14. Make ready to taste salt & pepper
15. Prepare 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

So that’s going to wrap this 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 your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!