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Black-Eyed Pea-Corn Salad

low-cal, salads, vegetables

----JOYCE BURTON, PDPP83A----
2 teaspoon sesame oil
2 teaspoon peanut oil
1 cup scallions; chopped, cut into
1 1 pieces
1 tablespoon fresh ginger; chopped
2 tablespoon orange juice
1 tablespoon rice wine vinegar
2 teaspoon low-sodium soy sauce
1/2 teaspoon granulated sugar
1/8 teaspoon oriental chili paste
1 (available at asian markets)
1 cup cooked corn; drained
1 medium red bell pepper; diced
1 medium yellow bell pepper
1 diced
1 cup 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.

Yield: 4 servings

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