Black-Eyed Pea Succotash With Creole Mustard Vinaigrette

Recipe Ingredients

6 cups	1422ml	Water
1 1/3 cups	315ml	Dried black-eyed peas - (abt 8 oz)
1 teaspoon	5ml	Salt
1		Bay leaf
1/4 cup	59ml	Unseasoned rice vinegar
1 1/2 tablespoons	22ml	Creole mustard
1 tablespoon	15ml	Honey
5		Hot pepper sauce
6 tablespoons	90ml	Extra-virgin olive oil
1		Frozen corn kernels - (16 oz) - thawed, drained
1/2 cup	31g / 1.1oz	Finely-diced red onion
1/2 cup	31g / 1.1oz	Thinly-sliced green onions
1/3 cup	48g / 1.7oz	Diced red bell pepper
1/3 cup	48g / 1.7oz	Finely-diced green bell pepper

Recipe Instructions

Combine 6 cups water, black-eyed peas, salt, and bay leaf in large saucepan. Bring to boil. Reduce heat to medium-low and simmer until peas are just tender, stirring occasionally, about 35 minutes. Drain well; discard bay leaf.

Whisk rice vinegar, Creole mustard, honey, and hot pepper sauce in medium bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Mix in black-eyed peas. (Black-eyed pea mixture can be made 1 day ahead. Cover and refrigerate.)

Mix corn, red and green onions, and bell peppers into black-eyed pea mixture. Season succotash to taste with salt and pepper. Serve at room temperature or warm over medium heat until heated through, if desired.

This recipe yields 10 servings.

Source:
Bon Appetit, November 2004

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