Black-Eyed Pea-Corn Salad

---------- Recipe via Meal-Master (tm) v8.01

Title: Black-Eyed Pea-Corn Salad
Categories: Low-cal, Salads, Vegetables
Yield: 4 servings

---------------------------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.

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