Best Black Eyed Pea Succotash With Creole Mustard Vinaigrette Recipes

Black-Eyed Pea Salad With Hot Sauce Vinaigrette image

Provided by Carla Hall

Yield 4 servings

Number Of Ingredients 12

2 garlic cloves, grated on a Microplane
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard
1 tablespoon hot sauce
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 tablespoons vegetable oil
1 (15-ounce) can black-eyed peas, rinsed and drained
2 mini cucumbers, cut into ½-inch dice
½ sweet onion, finely chopped
1 pint cherry tomatoes or grape tomatoes, halved
¼ cup picked fresh dill

Steps:

Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and ¼ teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.
Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.
DO AHEAD: The salad can be refrigerated for up to 1 day.

Sweet & Sour Black-Eyed Pea Succotash image

Provided by Bobby Flay

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 ears corn, shucked
2 tablespoons canola oil, plus more for brushing
Kosher salt and freshly ground black pepper
1 small red onion, finely diced
1 small red bell pepper, finely diced
1 Fresno chile, finely diced
1 clove garlic, chopped
One 15 1/2-ounce can black-eyed peas, drained, rinsed well and drained again
2 tablespoons sugar
1/4 cup cider vinegar
1/4 cup chopped fresh parsley

Steps:

Heat a grill to medium. Brush the corn with canola oil and season with salt and pepper. Grill until lightly charred on all sides, 2 to 3 minutes per side. Set aside to cool slightly, then slice the kernels off the cobs and reserve.
Heat the 2 tablespoons canola oil in a large skillet over medium heat. Add the red onions, bell peppers and Fresno chile; cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 30 seconds. Add the black-eyed peas and cook another 2 minutes. Add the sugar and vinegar; bring to a boil; and cook, stirring occasionally, until the sugar dissolves, about 3 minutes. Fold in the reserved corn and the parsley and transfer to a serving bowl. Serve warm or at room temperature.