Hey everyone, it’s Jim, welcome to my recipe page. 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. It is one of my favorites. For mine, I’m gonna make it a little 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 recent trending meals on earth. It is appreciated by millions every day. It is 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 that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this 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:
- Get 600 g sweet potatoes (3 medium)
- Get 2 tbsp olive oil
- Get 1/2 tsp low-sodium salt
- Make ready 1/2 tsp pepper
- Get 400 g can black beans, drained
- Make ready 3 spring onions / scallions, sliced
- Get 1 red bell pepper, deseeded and diced
- Get 200 g sweetcorn
- Take 1 handful fresh coriander / cilantro leaves, finely chopped
- Get 2 tbsp maple syrup / agave nectar / honey
- Prepare 2 tbsp lemon / lime juice
- Prepare 2 tbsp Dijon mustard
- Make ready 2 tbsp olive oil
- Get to taste salt & pepper
- Make ready to taste cayenne pepper
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
So that is going to wrap it up for this special 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 that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
