Update, Making Recipe Vickys MexicanStyle Sweet Potato Salad with Honey Mustard Dressing Gluten Dairy Egg Soy NutFree Delicious Simple

Fast cooking ultimate Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free easy, tasty, practical.

15 ingredients, 7 steps, cooking Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free

How are you mother, at this time you can make recipe Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free with 15 ingredients and 7 steps. Below this is how to prepare, please observe carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 15 ingredients and 7 stages of easy cooking Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free.

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

1. It’s : sweet potatoes (3 medium).
2. Prepare : olive oil.
3. It’s : low-sodium salt.
4. Prepare : pepper.
5. It’s : can black beans, drained.
6. It’s : spring onions / scallions, sliced.
7. It’s : red bell pepper, deseeded and diced.
8. Prepare : sweetcorn.
9. It’s : fresh coriander / cilantro leaves, finely chopped.
10. Prepare : maple syrup / agave nectar / honey.
11. It’s : lemon / lime juice.
12. It’s : Dijon mustard.
13. You need : olive oil.
14. It’s : salt & pepper.
15. It’s : cayenne pepper.

If all raw materials Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Step by Step Cooking 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
   
8. Finish and Enjoy.

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