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

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 cook it.

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

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

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

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.