Title: Black-Eyed Pea-Corn Salad
Categories: Diet Salad Vegetable
Yield: 4 Servings
| JOYCE BURTON, PDPP83A |
| 2 | ts | Sesame oil |
| 2 | ts | Peanut oil |
| 1 | c | Scallions; chopped, cut into |
| | | 1" pieces |
| 1 | tb | Fresh ginger; chopped |
| 2 | tb | Orange juice |
| 1 | tb | Rice wine vinegar |
| 2 | ts | Low-sodium soy sauce |
| 1/2 | ts | Granulated sugar |
| 1/8 | ts | Oriental chili paste; |
| | | (available at Asian markets) |
| 1 | c | Cooked corn; drained |
| 1 | | Medium red bell pepper;diced |
| 1 | | Medium yellow bell pepper; |
| | | Diced |
| 1 | c | Chicory; coarsely chopped |
| 8 | oz | Cooked blk-eyed peas;drained |
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.