Black-eyed pea-corn salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Sesame oil |
| 2 | teaspoons | Peanut oil |
| 1 | cup | Scallions; chopped, cut into |
| 1\" pieces | ||
| 1 | tablespoon | Fresh ginger; chopped |
| 2 | tablespoons | Orange juice |
| 1 | tablespoon | Rice wine vinegar |
| 2 | teaspoons | Low-sodium soy sauce |
| ½ | teaspoon | Granulated sugar |
| ⅛ | teaspoon | Oriental chili paste; |
| (available at Asian markets) | ||
| 1 | cup | Cooked corn; drained |
| 1 | Medium red bell pepper;diced | |
| 1 | Medium yellow bell pepper; | |
| Diced | ||
| 1 | cup | Chicory; coarsely chopped |
| 8 | ounces | Cooked blk-eyed peas;drained |
Directions
JOYCE BURTON, PDPP83A
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, ½ 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.