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

Name: Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free
Total time: 3000 s
Yield: 4 servings
Cuisine: British
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

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

This has a honey mustard dressing but also a bit of a Mexican flavour and is great served either hot or cold. Fab for a packed lunch! Serves 4 as a main and 6 as a side

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

This has a honey mustard dressing but also a bit of a Mexican flavour and is great served either hot or cold. Fab for a packed lunch! Serves 4 as a main and 6 as a side

Saved

Ingredients

50 mins

4 servings

600 gsweet potatoes (3 medium)
2 tbspolive oil
1/2 tsplow-sodium salt
1/2 tsppepper
400 gcan black beans, drained
3spring onions / scallions, sliced
1red bell pepper, deseeded and diced
200 gsweetcorn
1 handfulfresh coriander / cilantro leaves, finely chopped
2 tbspmaple syrup / agave nectar / honey
2 tbsplemon / lime juice
2 tbspDijon mustard
2 tbspolive oil
to tastesalt & pepper
to tastecayenne pepper

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Steps

50 mins

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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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on May 06, 2016 17:32

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!