Hello everybody, I hope you are having an amazing day today. Today, we’re going 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 food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
This healthy potato salad is deliciously spiced and sweet, the perfect barbecue side to feed a crowd. Combine the mayo, mustard, vinegar, honey and eggs, then season well. Stir through the potatoes and half the spring onions, transfer to a serving dish and scatter over the remaining onions.
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 foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. 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 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 can achieve that.
The ingredients needed to make Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free:
- Take 600 g sweet potatoes (3 medium)
- Make ready 2 tbsp olive oil
- Get 1/2 tsp low-sodium salt
- Take 1/2 tsp pepper
- Make ready 400 g can black beans, drained
- Make ready 3 spring onions / scallions, sliced
- Make ready 1 red bell pepper, deseeded and diced
- Take 200 g sweetcorn
- Make ready 1 handful fresh coriander / cilantro leaves, finely chopped
- Prepare 2 tbsp maple syrup / agave nectar / honey
- Prepare 2 tbsp lemon / lime juice
- Take 2 tbsp Dijon mustard
- Take 2 tbsp olive oil
- Prepare to taste salt & pepper
- Take to taste cayenne pepper
I find it tough to locate This vegetarian salad is tossed with the dressing. The dressing will coat it lightly. It's packed with flavor and crunch. A lot of people don 't realise that the vanilla, chocolate, lemon, pistachio and banana cream flavours of Jello Instant Pudding are gluten-free, soy-free and vegan!!.
Steps to make Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free:
- Preheat the oven to gas 6 / 200C / 400F and line a baking tray with foil
- Spread the potatoes evenly over the baking tray, drizzle with the olive oil and season with salt and pepper
- Roast for 40 - 45 minutes, or until fork-tender, turning once halfway through
- Meanwhile add the black beans, onion, bell pepper, sweetcorn and coriander to a large bowl, toss and set aside
- Mix the honey, mustard, lemon juice, olive oil, cayenne and salt & pepper to taste and set aside
- Add the cooked sweet potatoes to the beans and vegetables, pour over the dressing and toss gently
- Serve warm or cold. Keeps well in a lidded container for a few days
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