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

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

Source : Preheat The Oven To Gas 6 / 200c / 400f And Line A Baking Tray With Foilspread The Potatoes Evenly Over The Baking Tray Drizzle With The Olive Oil And ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : May 6, 2026

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

Ingredients

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

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