Directions:

1. To Prepare Black Bean Succotash: Pick, rinse and drain beans. Cover beans with water (not listed). Soak overnight in refrigerator. Drain and discard liquid. Cover beans with water in a pot. Bring to a boil, and simmer for 1 1/2 hours or until tender. Cool before using. Toss corn with oil. Place in a single layer on a sheet pan. Roast in a preheated 425 degree F. convection oven (475 degree F. standard oven) for 10 minutes or until kernels have browned. Stir corn occasionally to prevent sticking to pan. Allow to cool before using. Coat a sheet pan with cooking spray. Place peppers on sheet pans in a single layer. Do not overcrowd. Roast in a preheated 375 degree F. convection oven (425 degree F. standard oven) oven for 5 to 7 minutes or until softened and light golden. Remove from oven and allow to cool before using. In a stock pot, add black beans, roasted corn, roasted red peppers, diced squash, minced garlic, green onions and vegetable stock. Simmer for 1 1/2 to 2 hours or until most of stock is evaporated. Top with peanuts. Serve warm.
2. To Prepare Tabasco Vinaigrette: Combine tabasco sauce, mustard, vinegar, sugar, chili powder and salt in a blender. Pulse blender to mix ingredients. With blender on low speed, add oil in a slow steady stream until fully incorporated and the vinaigrette has emulsified. Use immediately or place in refrigerator until ready to use.
3. To Prepare Seared Salmon and Black Bean Succotash Bowl: Season both sides of salmon with Cajun seasoning. Coat preheated grill with cooking spray. Place fish, skin side down on grill. Cook for 2 minutes. Carefully flip fillet and cook for an additional 1 to 2 minutes. Spray a sheet pan with cooking spray. Place salmon, skin side up on sheet pan. Place sheet pan in a preheated 350 degree F. oven. Roast for 4 to 5 minutes or until opaque and flaky. Divide succotash into 4 service bowls. In order, top center of bowl with: 1 cajun salmon fillet, 1 Tbsp tabasco vinaigrette, 1 Tbsp sliced green onions.