Black-Eyed Pea Succotash With Creole Mustard Vinaigrette Recipe

Name: Black-Eyed Pea Succotash With Creole Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.
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.)
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.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 cups water, 1 1/3 cups dried black-eyed peas (about 8 ounces), 1 teaspoon salt, 1 bay leaf, and more.

Yes, Black-Eyed Pea Succotash With Creole Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black-Eyed Pea Succotash With Creole Mustard Vinaigrette

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