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  Recipe Home » Misc » Black-Eyed Pea-Corn Salad
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  Black-Eyed Pea-Corn Salad
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 158
Ingredients:

MMMMMJOYCE BURTON, PDPP83A

2 tsp Sesame oil
2 tsp Peanut oil
1 cup Scallions, chopped, cut into
1" pieces
1 tbsp Fresh ginger, chopped
2 tbsp Orange juice
1 tbsp Rice wine vinegar
2 tsp Low-sodium soy sauce
1/2 tsp Granulated sugar
1/8 tsp 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 oz Cooked blk-eyed peas, drained
Instructions:
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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