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Demetra Overton

Black Eyed Peas Sweet Potato Salad

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1 pound of black eyed peas
  • 1/2 an onion not chopped
  • 1 tablespoon of salt
  • 1 1/2 pounds of sweet potato
  • 3 tablespoons of vegetable oil
  • 3 Scallions chopped
  • 1/4 cup fresh chopped chives and parsley
  • Dressing
  • 1/2 teaspoon of salt adjust the salt to your taste
  • 1/2 cup rice wine vinegar
  • 2 Tablespoons of honey or agave nectar
  • 2 tablespoons vegetable oil or avocado oil

Method
 

  1. To cook the black eyed peas~ Use a deep pot and make sure the Black Eyed peas are covered with about 4 inches of water. Add half an onion and salt. Bring to a boil and turn down to a low simmer. Cook for about 45 minutes until the peas are tender. Drain the beans, discard the onion and let cool.
  2. Cut the sweet potatoes into 1/4 inch dice. Toss with vegetable oil and bake at 350 Degrees for about 15 minutes until they are tender. Set aside to cool
  3. Toss the sweet potatoes, black eyed peas, scallions and herbs together
  4. For the dressing put salt, honey or agave nectar and rice vinegar in a bowl and whisk to combine. drizzle in oil while beating with a whisk. You can also shake it all up in a jar to blend the dressing.
  5. Pour the Dressing over the salad and stir gently. Refrigerate overnight. Stir gently again before serving. Serve warm, cold or at room temperature.