Hello everybody, it is Louise, welcome to our recipe site. 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. It is one of my favorites. This time, 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 popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free is something that I have loved my entire life.

To begin with this particular 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:

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

Instructions 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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