[Bethie] Black-Eyed Pea and Sweet Potato Salad with Chutney

[Guest guest]

2 chutney recipes to follow. You can always use store-bought chutney for this

recipe.

 

* Exported from MasterCook *

 

Black-Eyed Pea and Sweet Potato Salad with Chutney

 

Recipe By : Natural Land

Serving Size : 8 Preparation Time :0:00

Categories : Salads Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 medium sweet potatoes, peeled -- cut into chunks

1 red onion, quartered -- thinly sliced

1 tablespoon vegetable oil

2 garlic cloves -- minced

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 cup mango chutney -- * see note

1/3 cup lime juice

4 cups black-eyed peas, cooked -- * see note

1/2 cup fresh parsley -- chopped

salt and pepper -- to taste

 

In a large pot, cover sweet potatoes with water, bring to a slow boil; 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 sauté 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 lime juice and chutney. Add black-eyed peas,

parsley, sweet potatoes and onion-herb mixture; toss to combine. Season to

taste with salt and pepper and refrigerate until serving.

 

*NOTE*

This recipe calls for mango chutney. The author-whose name was not made

available- makes reference to chutney being popular in the South, and that they

often use home-made chutneys when cooking. For this recipe the author says that

the store-bought kind is just fine. It is also stated that you can use canned

black-eyed peas if desired.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Natural Land

website.