Black-Eyed Pea, Corn and Sweet Potato Salad

6 servings

You can enjoy this salad year round, but is especially appropriate around New Year's Day, when eating black-eyed peas is thought to bring good luck for the coming year.

• 2 cups unpeeled, diced sweet potatoes
• 2 Tablespoons canola oil
• 2 Tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 16 oz. cans black-eyed peas, drained
• 1 1/2 cups fresh or defrosted
     frozen corn kernels
• 2 scallions, chopped fine
• 6 lettuce leaves

In a medium saucepan, place the sweet potatoes in enough boiling water to cover and cook for 15 minutes over medium heat, until tender. Drain and cool under cold running water.

Meanwhile, in a large mixing bowl, whisk together the oil, vinegar, mustard and seasonings. Blend in the black-eyed peas, corn, sweet potatoes, and scallions. Chill ar least 1 hour before serving. Serve over a bed of leaf lettuce

Bon appetit!