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