Ingredients
1/4
cup apple cider vinegar
1/4
cup mild-flavored (light) molasses
1
(1-pound) bag frozen black-eyed peas
1
1/2 cups 1/2-inch cubes peeled yam (red-skinned sweet potato)
2
cups 1/2-inch cubes andouille sausage (about 12 ounces)
1
1/2 cups frozen sliced okra, thawed, patted dry
Directions
1.
Whisk first 4 ingredients in small bowl to blend; season with salt and pepper.
2.
Cook black-eyed peas and yam in large saucepan of boiling salted water until tender, about 8 minutes. Drain; cool. Place in large bowl. Add andouille, okra, and onion. Add enough dressing to coat and toss.
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