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Black-eyed Pea-and-Sweet Potato Salad

Yield Makes 6 to 8 servings

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

How to Make It

  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.