- 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.