Black-Eyed Pea, Corn, and Sweet Potato Salad

  • 2 C. peeled, diced sweet potatoes
  • 2 Tbsp. canola oil
  • 2 Tbsp. red wine vinegar
  • 1 tsp Dijon-style mustard
  • 1/4 C. chopped fresh parsley
  • 1/2 tsp black pepper
  • 1 tsp. salt
  • 2 15-oz cans black-eyed peas, drained
  • 1/2 red onion, chopped

Place the sweet potatoes in a medium pan and cover with water; bring to a boil then lower to medium and cook for 15 minutes.  Drain the potatoes and let them cool.

In a small bowl, whisk the mustard, vinegar, salt, pepper, and mustard.

In a large bowl, stir together the peas, corn, sweet potatoes, and red onion.  Add the vinaigrette and mix that in.  Chill the salad for an hour before serving.