Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free. One of my favorites. This time, I will make it a 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 well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, 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 fantastic.

To get started 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 it.

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

1. Take sweet potatoes (3 medium)
2. Get olive oil
3. Get low-sodium salt
4. Make ready pepper
5. Prepare can black beans, drained
6. Make ready spring onions / scallions, sliced
7. Get red bell pepper, deseeded and diced
8. Take sweetcorn
9. Prepare fresh coriander / cilantro leaves, finely chopped
10. Make ready maple syrup / agave nectar / honey
11. Prepare lemon / lime juice
12. Get Dijon mustard
13. Make ready olive oil
14. Take salt & pepper
15. Make ready 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 this 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 that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!