Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. 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 on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. 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. They’re fine and they look fantastic.
Great recipe for Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free. This has a honey mustard dressing but also a bit of a Mexican flavour and is great served either hot or cold. This old fashioned potato salad is perfect for a cold winter day or a warm day barbecue picnic!
To get started with this particular recipe, we have to first 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 cook it.
The ingredients needed to make Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free:
- Get 600 g sweet potatoes (3 medium)
- Make ready 2 tbsp olive oil
- Take 1/2 tsp low-sodium salt
- Prepare 1/2 tsp pepper
- Prepare 400 g can black beans, drained
- Prepare 3 spring onions / scallions, sliced
- Prepare 1 red bell pepper, deseeded and diced
- Take 200 g sweetcorn
- Get 1 handful fresh coriander / cilantro leaves, finely chopped
- Prepare 2 tbsp maple syrup / agave nectar / honey
- Get 2 tbsp lemon / lime juice
- Make ready 2 tbsp Dijon mustard
- Make ready 2 tbsp olive oil
- Take to taste salt & pepper
- Make ready to taste cayenne pepper
This sweet potato salad is a prime example. This honey mustard vinaigrette salad dressing goes great with a vegetable based salad and you probably have all the ingredients in your pantry and fridge. It's very simple - olive oil, white balsamic vinegar (one of my faves!), Dijon mustard, honey, salt and pepper. In a large saucepan or Dutch oven combine sliced potatoes and salt.
Instructions to make Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free:
- Preheat the oven to gas 6 / 200C / 400F and line a baking tray with foil
- Spread the potatoes evenly over the baking tray, drizzle with the olive oil and season with salt and pepper
- Roast for 40 - 45 minutes, or until fork-tender, turning once halfway through
- Meanwhile add the black beans, onion, bell pepper, sweetcorn and coriander to a large bowl, toss and set aside
- Mix the honey, mustard, lemon juice, olive oil, cayenne and salt & pepper to taste and set aside
- Add the cooked sweet potatoes to the beans and vegetables, pour over the dressing and toss gently
- Serve warm or cold. Keeps well in a lidded container for a few days
Old-Fashioned Potato Salad is a go-to American staple proudly served at potluck BBQs and holiday gatherings. This classic rendition features tender potatoes and hard-boiled eggs tossed in a creamy mayonnaise-based dressing. A squeeze of yellow mustard and fresh relish add a little tang, while a medley of finely chopped veggies add just the right amount of crunch. Honey chicken thighs with paprika and garlic. Tantalizing with a delicate sweet and spicy balance of flavors.
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