Black-Eyed Pea & Sweet Potato Salad with Chutney
- 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?)
- 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.
Amount Per Serving:
Calories 193 - Calories from Fat 20
Percent Total Calories From: Fat 11%, Protein 14%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 328mg, Total Carbohydrate 36g, Dietary Fiber 2g, Protein 7g, Vitamin A 6854 units, Vitamin C 21 units, Calcium 0 units, Iron 3 units