Black-Eyed Pea, Corn And Sweet Potato Salad

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* Exported from MasterCook *

 

Black-Eyed Pea, Corn And Sweet Potato Salad

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 57

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables Vegetarian Times Thanksgiving

Salads, Vegetable

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups diced sweet potatoes -- unpeeled

2 tablespoons vegetable oil

2 tablespoons red wine vinegar

3 tablespoons minced fresh parsley

(1 1/2 tablespoons dried)

1 teaspoon Dijon mustard

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

32 ounces canned black-eyed peas -- drained

1 1/2 cups fresh or thawed frozen corn kernels

2 green onions -- finely chopped

 

Makes 6 servings.

 

Here is a colorful, tasty sweet-sour salad.

 

Cook sweet potato in boiling water to cover until tender, about 15

minutes. Drain and rinse under cold running water.

 

Meanwhile, in a large mixing bowl, whisk together oil, vinegar, parsley,

mustard, pepper and salt. Stir in black-eyed peas, corn, green onions and

sweet potatoes. Chill for 1 hour before serving.

 

Per Serving: 207 Calories; 8g Protein; 5g Fat; 38g Carbohydrates; 0mg

Cholesterol; 662mg Sodium; 5g Fiber.

 

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