Black-Eyed Pea Succotash with Creole Mustard Vinaigrette

Name: Black-Eyed Pea Succotash with Creole Mustard Vinaigrette
Yield: 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

By Frank Brigtsen

October 31, 2004

Recipe notes