Black-Eyed Pea, Corn and Sweet Potato Salad My kids love corn and all kinds of beans/peas. I know this recipe will be a hit at my house. 6 servings 2 cups peeled, diced sweet potatoes 2 tablespoons canola oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1/4 cup chopped fresh parsley 1/2 teaspoon black pepper 1/4 teaspoon salt 2 16 oz. cans black-eyed peas, drained 1 1/2 cups fresh or defrosted frozen corn kernels 2 scallions, chopped fine 6 lettuce leaves In a medium saucepan, place the sweet potatoes in boiling water to cover and cook for 15 minutes over medium heat, until the potatoes are tender. Drain and cool under cold running water. Meanwhile, in a large mixing bowl, whisk together the oil, vinegar, mustard and seasonings. Blend in the drained black-eyed peas, corn, sweet potatoes, and scallions. Chill at least 1 hour before serving. Serve over a bed of leaf lettuce. Great with anything off the grill.