Black-eyed pea succotash with Creole mustard vinaigrette
2 cups cooked black-eyed peas
¼ cup unseasoned rice vinegar
1½ 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
½ cup finely diced red onion
½ cup thinly sliced green onions
1/3 cup diced red bell pepper
1/3 cup finely diced green bell pepper
- 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.
- 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.