Black-Eyed Pea Succotash with Creole Mustard Vinaigrette |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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 | |
| 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. |
| 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. |