Black-eyed Pea-and-Sweet Potato Salad

Recipe from

Southern Living


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


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.

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.

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.