Black-eyed pea-corn salad

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Recipe by: moises

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------JOYCE BURTON, PDPP83A------------------------
2 ts Sesame oil 1/8 ts Oriental chili paste;
2 ts Peanut oil (available at Asian markets)
1 c Scallions; chopped, cut into 1 c Cooked corn; drained
1" pieces 1 Medium red bell pepper;diced
1 tb Fresh ginger; chopped 1 Medium yellow bell pepper;
2 tb Orange juice Diced
1 tb Rice wine vinegar 1 c Chicory; coarsely chopped
2 ts Low-sodium soy sauce 8 oz Cooked blk-eyed peas;drained
1/2 ts Granulated sugar

1. In small nonstick skillet, heat sesame and peanut oil; add
scallions and ginger. Cook, stirring frequently, 2 minutes. Remove
from heat. Whisk in juice, vinegar, soy sauce, sugar and chili paste;
set aside. 2. In large bowl, combine corn, peppers, chicory and
black-eyed peas. Add dressing; toss to mix well. Cover and
refrigerate until ready to serve. Each serving provides: 1 FA, 1 P, 2
V, 1/2 B, 5 C. Per serving: 186 cal, 7 g pro, 5 g fat, 31 g car, 418
mg sod, 0 mg chol. Source: Weight Watchers Magazine, August, 1992.
Formtted by Joyce Burton ... PDPP83A.