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

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Foods made from whole grains are great for a quick snack. Starting your day with a piece of whole grain bread toasted can give you that added boost you need to get going. Eating on the run can be healthier with whole fiber chips and crackers. Whole grains are usually better than refined grains included in white bread.

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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 make vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free you need 15 ingredients and 7 steps. Here is how you do it.

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

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

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