Black-eyed Pea-and-Sweet Potato Salad

Ingredients

• 47.4 ounce black-eyed peas rinsed drained canned
• 1 teaspoon basil dried
• 1 teaspoon thyme leaves dried
• 2  garlic cloves minced
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 0.3 cup juice of lime 
• 0.5 cup mango chutney 
• 0.5 cup parsley fresh italian chopped
• 1 teaspoon pepper 
• 1  purple onion thinly sliced quartered
• 1 teaspoon salt 
• 2 medium size sweet potatoes cubed peeled
• 1 tablespoon vegetable oil 

Equipment

• bowl
• sauce pan

Directions

1. Bring potato and water to cover to a boil in a large saucepan over medium heat. Cook 15 minutes or until potato is tender.
2. Drain and set potato aside.
3. Saut onion in hot oil in saucepan over medium heat 4 minutes or until tender.
4. Add garlic and next 4 ingredients. Cook, stirring constantly, 1 to 2 minutes.
5. Stir together lime juice and chutney in a large bowl; add potato, onion mixture, peas, and remaining ingredients, tossing gently to coat. Cover and chill at least 1 hour.