Recipe information
Yield
Makes 10 servings
Ingredients
6 cups water
1 1/3 cups dried black-eyed peas (about 8 ounces)
1 teaspoon salt
1 bay leaf
1/4 cup unseasoned rice vinegar
1 1/2 tablespoons Creole mustard
1 tablespoon honey
5 drops hot pepper sauce
6 tablespoons extra-virgin olive oil
1 16-ounce package frozen corn kernels, thawed, drained
1/2 cup finely diced red onion
1/2 cup thinly sliced green onions
1/3 cup diced red bell pepper
1/3 cup finely diced green bell pepper
Preparation
Step 1
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.
Step 2
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.)
Step 3
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.
