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
  1. Whisk rice vinegar, Creole mustard, honey, and hot pepper sauce in medium bowl to blend.
  2. Gradually whisk in oil.
  3. Season vinaigrette to taste with salt and pepper.
  4. Mix in black-eyed peas.
  5. Mix corn, red and green onions, and bell peppers into black-eyed pea mixture.
  6. Season succotash to taste with salt and pepper.
Serve at room temperature or warm over medium heat until heated through, if desired.