Black-eyed Pea-and-Sweet Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 medium-size sweet potatoes, peeled and cubed |
1 purple onion, quartered and thinly sliced |
1 tablespoon vegetable oil |
2 garlic cloves, minced |
1 teaspoon dried basil |
1 teaspoon dried thyme |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/3 cup lime juice |
1/2 cup mango chutney |
3 (15.8-ounce) cans black-eyed peas, rinsed and drained |
1/2 cup chopped fresh italian parsley |
1 teaspoon salt |
1 teaspoon 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. Sauté 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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