Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free. It is one of my favorites food recipes. For mine, I am going to make it a little 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 popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to 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 cook that.

The ingredients needed to make Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free:

1. Make ready 600 g sweet potatoes (3 medium)
2. Get 2 tbsp olive oil
3. Prepare 1/2 tsp low-sodium salt
4. Make ready 1/2 tsp pepper
5. Make ready 400 g can black beans, drained
6. Make ready 3 spring onions / scallions, sliced
7. Get 1 red bell pepper, deseeded and diced
8. Get 200 g sweetcorn
9. Take 1 handful fresh coriander / cilantro leaves, finely chopped
10. Get 2 tbsp maple syrup / agave nectar / honey
11. Take 2 tbsp lemon / lime juice
12. Take 2 tbsp Dijon mustard
13. Make ready 2 tbsp olive oil
14. Prepare 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 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’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!