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

Ingredients :

• 600 g sweet potatoes (3 medium)
• 2 tbsp olive oil
• 1/2 tsp low-sodium salt
• 1/2 tsp pepper
• 400 g can black beans, drained
• 3 spring onions / scallions, sliced
• 1 red bell pepper, deseeded and diced
• 200 g sweetcorn
• 1 handful fresh coriander / cilantro leaves, finely chopped
• 2 tbsp maple syrup / agave nectar / honey
• 2 tbsp lemon / lime juice
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• to taste salt & pepper
• to taste cayenne pepper

Method :

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

Recipe Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free 2015-03-15T21:25:00-07:00 Rating: 4.5 Diposkan Oleh: CakeMaster