Black-Eyed Pea & Sweet Potato Salad with Chutney

8 servings

• 2 sweet potatoes, medium,
     peeled and cut into pieces
• 1 red onion, quartered and thinly sliced
• 1 Tablespoon canola oil
• 2 cloves minced garlic
• 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
• 4 cups drained cooked (canned?)
     black-eyed peas
• 1/2 cup chopped fresh parsley
•    salt and pepper, to taste

In a large pot, cover sweet potato pieces with water, bring to a slow boil, and cook for about 15 minutes, or until chunks are tender but not falling apart. Remove from heat and drain.

In a large skillet over medium heat, saute onion in oil until translucent, about 4 minutes. Add garlic, basil, thyme, cumin and coriander. Cook, stirring, for another 2 to 3 minutes.

In a large bowl, mix together the lime juice and chutney. Add black-eyed peas, parsley, sweet potatoes, and onion-herb mixture and toss to combine. Season to taste with salt and pepper and refrigerate until serving.

Bon appetit!