Recipe: Appetizing Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free

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

Before you jump to Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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Obviously, it’s easy to start incorporating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free recipe. To cook vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free you only need 15 ingredients and 7 steps. Here is how you do it.

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

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

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