Vickys Mexican-Style Sweet Potato Salad With Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-F

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make 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'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free estimated approx 50 mins.

To get started with this recipe, we must first 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 it.

This has a honey mustard dressing but also a bit of a Mexican flavour and is great served either hot or cold. Fab for a packed lunch! Serves 4 as a main and 6 as a side

Ingredients and spices that need to be Prepare to make Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free:

1. 600 g sweet potatoes (3 medium)
2. 2 tbsp olive oil
3. 1/2 tsp low-sodium salt
4. 1/2 tsp pepper
5. 400 g can black beans, drained
6. 3 spring onions / scallions, sliced
7. 1 red bell pepper, deseeded and diced
8. 200 g sweetcorn
9. 1 handful fresh coriander / cilantro leaves, finely chopped
10. 2 tbsp maple syrup / agave nectar / honey
11. 2 tbsp lemon / lime juice
12. 2 tbsp Dijon mustard
13. 2 tbsp olive oil
14. to taste salt & pepper
15. to taste cayenne pepper

Instructions to make 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

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So that's going to wrap this up for this exceptional food Simple Way to Prepare Any-night-of-the-week Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free. Thank you very much for your time. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!