Black-Eyed Pea-and- Sweet Potato Salad

Categories: Vegetables- Potatoes

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 purple onion, quartered and thinly sliced
• 1Tbsp. vegetable oil
• 2 garlic cloves, minced
• 1 tsp. dried basil
• 1 tsp. thyme
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/3 cup lime juice
• 1/2 cup mango chutney
• 3 (15.8 oz.) cans black-eyed peas, rinsed and drained
• 1/2 cup chopped fresh Italian parsley
• 1 tsp. salt
• 1 tsp. pepper

Directions

1. Bring potato and water to cover to a boil in a large saucepan over medium heat. Cook 15 minutes or until potato is tender. Drain and set potato aside.
2. Saute onion in hot oil in saucepan over medium heat 4 minutes or until tender. Add garlic and next 4 ingredients. Cook, stirring constantly, 1 to 2 minutes.
3. Stir together lime juice and chutney in a large bowl; add potato, onion mixture, peas, and remaining ingredients, tossing gently to coat. Cover and chill at least 1 hour.

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