Hello everybody, it is me, Dave, welcome to our recipe page. 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 will 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 favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free is something which I have loved my whole life.
To get started with this recipe, we must 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 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)
- Take 2 tbsp olive oil
- Make ready 1/2 tsp low-sodium salt
- Prepare 1/2 tsp pepper
- Make ready 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
- Make ready 2 tbsp maple syrup / agave nectar / honey
- Prepare 2 tbsp lemon / lime juice
- Take 2 tbsp Dijon mustard
- Prepare 2 tbsp olive oil
- Get to taste salt & pepper
- Make ready to taste cayenne pepper
Steps 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 with 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 more 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. Thank you for reading. Go on get cooking!
