Black Eyed Peas Sweet Potato Salad
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
Instructions
- 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.
- 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
- Toss the sweet potatoes, black eyed peas, scallions and herbs together
- 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.
- Pour the Dressing over the salad and stir gently. Refrigerate overnight. Stir gently again before serving. Serve warm, cold or at room temperature.