Hello everybody, hope you are having an incredible day today. Today, we’re going 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 am going to 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 favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must 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 that.
The ingredients needed to make Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free:
- Take 600 g sweet potatoes (3 medium)
- Make ready 2 tbsp olive oil
- Make ready 1/2 tsp low-sodium salt
- Make ready 1/2 tsp pepper
- Take 400 g can black beans, drained
- Get 3 spring onions / scallions, sliced
- Get 1 red bell pepper, deseeded and diced
- Make ready 200 g sweetcorn
- Take 1 handful fresh coriander / cilantro leaves, finely chopped
- Prepare 2 tbsp maple syrup / agave nectar / honey
- Prepare 2 tbsp lemon / lime juice
- Take 2 tbsp Dijon mustard
- Get 2 tbsp olive oil
- Prepare to taste salt & pepper
- Take 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’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 your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
